This classic Spanish favorite makes a delicious side dish as well as a zesty course in a tapas menu. Usually the potatoes are lightly fried in olive oil and tossed with the sauce; I have added a twist to the dish by stuffing the potatoes with my Spanish favorite, Romesco Sauce. The creamy sauce will open the palate and satisfy the appetite.
- 8 as an hors d’oeuvres ServingsServings
- 2 pounds fingerling potatoes
- 1/2 cup Romesco sauce
- 1/4 cup extra virgin olive oil
- 2 tablespoons pimenton*
- Coarse sea salt
- Freshly cracked pepper
Preheat oven to 350
1. Place the fingerlings on a baking sheet lined with parchment paper. Drizzle the potatoes with olive oil and sprinkle with salt.
2. Roast the potatoes until they are easily pierced with a paring knife (about 30-40 minutes)
3. Slice a small section off each potato so that it lays flat. Slice off a ¼ inch off the top of each potato and gently scoop out the soft, cooked flesh, leaving the skin intact as a shell.
4. Gently mash the flesh with a fork or potato masher and add the Romesco sauce and stir together until combined. Season with salt and pepper.
5. Stuff the filling back into the potato skin with a spoon or pastry bag. Sprinkle with sea salt and additional pimenton.
6. Before serving, roast the stuffed potatoes until heated through and the sauce is lightly browned.