Active Time
20 MIN
Total Time
50 MIN
Yield
Serves : 10
© Cedric Angeles

How to Make It

Step 1    

In a large pot of boiling salted water, cook the potatoes over high heat for 5 minutes. Drain and let cool slightly, then halve the potatoes lengthwise.

Step 2    

In a large saucepan, combine the tomatoes, garlic, shallot, ancho chile powder, pimentón and water and bring to a boil. Simmer over moderate heat for 25 minutes, then transfer to a food processor. Add the pumpkin seeds and 1/4 cup of the oil and puree. Season the romesco with salt.

Step 3    

Meanwhile, preheat a large cast-iron griddle on the grill. In a bowl, toss the potatoes with the remaining 1/4 cup of oil and season with salt. When the griddle is very hot, add half of the potatoes in a single layer, cut sides down. Cook them over high heat until browned, 10 minutes. Turn the potatoes and cook until the skins are browned in spots, 5 minutes longer. Transfer the potatoes to a platter. Cook the remaining potatoes. Alternatively, preheat the oven to 425°. Arrange the potatoes cut side down on 2 baking sheets. Roast for about 25 minutes, switching the position of the pans halfway through, until the potatoes are browned.

Step 4    

Drizzle the potatoes with some of the romesco sauce and serve, passing the remaining sauce at the table.

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