PATATAS BRAVAS WITH ROMESCO

PATATAS BRAVAS WITH ROMESCO


INGREDIENTS

2 lbs. yukon gold potatoes

1 T Sizzle

1 tsp Flake salt

2 T coconut oil

ROMESCO

2 roasted red bell peppers

2 garlic cloves

1⁄2 cup chopped almonds

1 T tomato sauce

2 T flat-leaf parsley

1 T Sizzle

1 T Paprika

3 T fresh lemon juice

1 T sherry vinegar

1⁄4 cup extra virgin olive oil

½ tsp Flake salt 

DIRECTIONS

  1. Preheat the oven to 400° degrees. Cut potatoes into bite-size pieces with skin on.
  2. Dry potatoes thoroughly and toss in coconut oil, Sizzle, and Flake salt. 
  3. Add potatoes to a parchment-lined baking sheet and bake for 40-50 minutes until crisp. 
  4. For the romesco, combine all ingredients in a blender until smooth. 
  5. Serve with romesco and a final sprinkle of Flake salt.
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