Romesco-Topped Potato Bites
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cloves
Garlic1 tsp
Whole Black Peppercorns4 tbsps
Extra-Virgin Olive Oil1 tbsp
Red Wine Vinegar1 tsp
Paprika (smoked)2 tbsps
Sour Cream1 tbsp
Parsley (chopped)Directions:
1
Combine the potatoes, 2 of the garlic cloves, the peppercorns and 1 teaspoon kosher salt in a medium pot
2
Cover with cold water and bring to a boil
3
Reduce the heat to a simmer and cook until the potatoes are just tender when pierced with a thin knife, 12 to 15 minutes
4
Drain and cool until still warm but no longer hot
5
Meanwhile, heat the oil in a medium skillet over medium-high heat
6
Slice the remaining 2 garlic cloves and add to the oil along with the bread pieces
7
Cook, stirring, until the bread is golden, about 3 minutes
8
Transfer to the bowl of a food processor and add the red peppers, vinegar, smoked paprika, tomatoes and 3/4 teaspoon kosher salt
9
Puree until smooth
10
Heat a nonstick skillet over medium-high heat until very hot
11
Cook the Serrano until crispy, turning, 2 to 3 minutes
12
Transfer to a paper towel-lined plate to drain and then break into small pieces
13
To serve: Halve the warm potatoes and scoop out a small bit of the insides using a 1/4-teaspoon measure
14
Top the halves with a bit of the romesco sauce, sour cream, crispy Serrano shards and a sprinkle of parsley