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