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Roasted Fingerling Potatoes with Romesco

What's even better than ketchup? Red pepper-based romesco! (Especially when it's made with beauty-boosting superfoods).


For the Romesco Sauce:

¾ cup slivered Almonds, toasted until golden

1 scoop Navitas Organics Beauty Boost

2 large fire-roasted Red Bell Peppers 

2 Tbsp Tomato Paste

1 large clove Garlic, sliced

2 Tbsp fresh Lemon Juice

1 tsp Ancho Chili Powder

½ tsp Cayenne Pepper

2 Tbsp fresh minced Parsley

2 Tbsp Olive Oil

½ tsp Sea Salt


For the Potatoes:

2 pounds Fingerling or “Baby” Potatoes

2 Tbsp Olive oil

1 tsp Sea Salt


First, make the sauce: In a food processor, combine all the romesco sauce ingredients. Blend into a sauce – you can leave it slightly chunky or process until smooth depending on personal preference. Refrigerate to allow the flavors to meld.
Next, heat the oven to 425° F. Fill a large pot with water, season heavily with salt and bring to a boil. Add the potatoes and boil for 10 minutes. Drain well, and let cool for a moment. Once cool enough to handle, slice any large potatoes in half and leave the tiny potatoes whole. Place in a large bowl, and toss with olive oil and 1 teaspoon sea salt. Spread onto a baking sheet and bake for 15 minutes or longer, until soft and lightly golden, tossing once halfway through cooking.
Serve hot with additional toppings such as caramelized onions and extra parsley on top if desired, and drizzled generously with romesco. Or, serve like “fries” and leave the sauce on the side for delicious dipping.

Makes 8 Servings


Submitted by Julie Morris