Video: Fingerling Potatoes with Romesco

Romesco is a classic Catalonian sauce.  It’s basically a mixture of roasted red bell peppers, almonds, and olive oil.  I like to add Vegenaise instead of olive oil  to make the mixture creamy.  Vegenaise is made with grapeseed oil which is a by-product of wine-making.  Whenever you can make something new out of a by-product of something else you’re cutting down on resources and we love that! 

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Serves 10-12 

Fingerling Potatoes with Romesco
Photo by: Pace


  • 1 small red bell pepper, roasted
  • 1/3 cup whole almonds
  • 1 clove garlic
  • 1 cup Vegenaise. 
  • 1 tablespoon sherry vinegar or red wine vinegar
  • Salt to taste 
  • 2 lbs. fingerling potatoes, halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • Salt to taste 


Preheat oven to 375.  Toss potatoes in olive oil and salt and roast for about 20 minutes or until tender.  You can flame- roast a fresh bell pepper or you can buy them canned.  For the romesco, combine all ingredients in a food processor and blend until creamy.  Romesco can be made 1 day ahead.  Arrange warm potatoes on a platter with romesco and serve. 

For more recipes by Pace, visit

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