Crispy. Romesco. Smashed. Potatoes. .
By @frommybowl .
1 1/2 pounds (680 g) small gold or red potatoes, washed
1 tablespoon baking soda
1 tablespoon salt of choice
3/4 cup (175 ml) Romesco Sauce, divided
2 tablespoons fresh parsley, for garnish
Flaky salt, for garnish (optional)
Preheat the oven to 425F. Add the potatoes, baking soda, and salt to a large pot, then cover with water. Bring everything to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes, or until fork tender.
Drain the potatoes, then transfer to a bowl. Add 1/4 cup (60 ml) of romesco sauce to the bowl and use a spatula to coat them evenly. Transfer the potatoes to a lined baking sheet and smash each one with a heavy measuring cup, drinking glass, or potato masher. The more exposed flesh, the crispier!
Bake in the top rack of the oven for 20-30 minutes, until golden and crispy. Start to check at 20 minutes and cook until your desired level of doneness is reached.
Transfer the potatoes to a serving tray and garnish with parsley and flaky salt, if using. Serve warm with remaining romesco sauce for dunking.
If you’d like to add a drizzle of oil over the potatoes before baking in the oven, they will be even crispier!