Crispy roasted potatoes with romesco
Brian Lagerstrom · ♥ 16K likes · 414.1K views · 13 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 quarts tap water
- 20 g salt
- 5 g baking soda
Add four quarts of tap water, the salt and the baking soda to a large pot and bring to a hard boil.
- 4 lb Yukon Gold potatoes
Peel four pounds of Yukon Golds and cut them into large rustic chunks, a little bigger than bite size.
Simmer the potatoes hard eight to 10 minutes until the outsides look mushy.
- 4–6 tbsp olive oil
Add four to six tablespoons of olive oil and give the potatoes four to six hard tosses in the bowl to raise a starch slurry.
Dump the potatoes onto the preheated sheet tray, spread them out and roast 30 to 45 minutes.
- 200 g roasted red bell peppers
- 30 g pepperoncinis
- 50 g salted almonds
- 10 g shallot
- 1 cloves garlic clove
- 20 g champagne vinegar
- 5 g honey
- 75 g olive oil
- 30 g fried and dried bread
Blend roasted red peppers, pepperoncinis, almonds, shallot, garlic, vinegar, honey, olive oil and the fried bread in a food processor until broken down but still rustic.
For the bread, fry slices of baguette in a liberal amount of olive oil, then roast them at 450F for 10 to 15 minutes to dry out.
Flip the potatoes at about 20 minutes, since the colour comes from contact with the hot tray, and give them 20 to 25 minutes more.
Flipping halfway
Pull the potatoes after 45 minutes of roasting at 450F, deeply golden and craggy.
Serving with romesco
- olive oil
- flaky salt
Stack the potatoes, slather with the romesco loosened with a tablespoon of olive oil, and finish with flaky salt.