At a Glance
- Potato Type: Reds
- Prep Method: Roasted
- Cuisine: Latin / Hispanic
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Offer this Spanish-inspired dish as an appetizer or add shrimp and serve as a main course. For a spicy version, use smoked hot paprika instead of smoked sweet paprika. If making this for a party, please note that the sauce can be made 1 week ahead and refrigerated. Garnish with parsley leaves before serving, if desired.
Want to make this recipe with fresh potatoes? Try Roasted Patatas Bravas with Romesco Sauce using fresh red potatoes.
Ingredients
- 18 large frozen potato wedges (such as Alexia Oven Fries with Olive Oil, Rosemary and Garlic or Ore-Ida Homestyle Wedges)
- 1 1/4 teaspoons (about) smoked sweet paprika or smoked hot paprika, divided
- Optional: 18 medium-size peeled, deveined raw shrimp tossed with 1 tablespoon olive oil and 1/2 teaspoon smoked sweet paprika or smoked hot paprika
- 1 12-ounce jar roasted red bell peppers, drain all but 2 tablespoons liquid from jar
- 1/2 cup toasted whole almonds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Sherry wine vinegar or red wine vinegar
- 1 large garlic clove, peeled
Preparation
Preheat oven to 450°F. Sprinkle potato wedges with ½ teaspoon smoked paprika on heavy large rimmed baking sheet. If using optional shrimp tossed with oil and paprika, slide potatoes onto half of baking sheet and separate tossed shrimp on other half of baking sheet. Roast until potatoes are heated through, about 20 minutes (if using shrimp, remove when just cooked through, after first 8 minutes).
Meanwhile, combine red bell peppers including 2 tablespoons reserved liquid from jar, almonds, oil, vinegar and remaining 3/4 teaspoon paprika in food processor. Blend until almost smooth. Pour Romesco sauce into bowl. Season to taste with salt and pepper.
Transfer potatoes (and shrimp, if using), to platter. Serve sauce alongside.
Variations
For a spicy version, use smoked hot paprika instead of smoked sweet paprika.
Nutritionals
Per main course serving of 3 potato wedges with 3 shrimp and 3 tablespoons Romesco
Calories: 233.1
Fat: 14.4 g
Cholesterol: 89.7 mg
Sodium: 620.7 mg
Vitamin C: 25.6 %
Carbohydrates: 13.3 g
Fiber: 2.4 g
Protein: 13.2 g
Potassium: 316.7 mg
Calories: 88.8 Fat: 4.8g Sodium: 155.7mg Vitamin C: 9.7% Carbohydrates: 10.1g Fiber: 1.5g Protein: 1.8g Potassium: 190.2mg
