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

INGREDIENTSFor 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 |
DIRECTIONSFirst, 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. Makes 8 Servings
Submitted by Julie Morris |
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