Food & Cooking Recipes Appetizers Shriveled Potatoes with Romesco Sauce 3.6 (54) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 9, 2020 Print Rate It Share Share Tweet Pin Email Servings: 8 Try making this savory snack for your next Halloween party. The skins of waxy potatoes wrinkle when roasted and a pool of peppery romesco sauce makes a delicious pairing. Stick a single toothpick in each potato for easy dipping. Ingredients ⅔ cup whole blanched almonds 2 red bell peppers ⅛ teaspoon pimenton (smoked hot paprika) ¼ cup loosely packed mint leaves 1 teaspoon sherry vinegar or red-wine vinegar 1 small garlic clove Coarse salt 1 ½ tablespoons extra-virgin olive oil 1 pound mixed baby red and Yukon gold potatoes Directions Preheat oven to 350 degrees. Toast almonds in a single layer on a rimmed baking sheet until lightly golden and fragrant, 7 to 8 minutes. Transfer to a plate to cool. Meanwhile, roast red peppers directly over a gas burner flame until blistered and charred, turning with tongs as each section blackens. (Alternatively, broil peppers on a baking sheet.) Transfer peppers to a large bowl and cover tightly with plastic wrap; let steam about 15 minutes. Using paper towels, peel off blackened skins; remove and discard stems and seeds. Lower oven to 325 degrees. In a food processor, pulse almonds, roasted red peppers, pimenton, mint, vinegar, garlic, and 3/4 teaspoon salt to a coarse paste, about 1 minute. With machine running, add 1 tablespoon oil in a slow, steady stream through the feed tube until smooth. Transfer to a bowl. Place potatoes on a rimmed baking sheet and toss with remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt. Roast in oven (without moving potatoes on the pan) until skins are slightly crisp and potatoes are tender, about 1 1/2 hours. Serve potatoes warm or at room temperature, with sauce on the side. Cook's Notes Romesco sauce tastes even better the next day, when the flavors have had a chance to blend. Refrigerate it overnight in a covered container, and bring to room temperature before serving. Rate it Print