Roasted Potatoes with Romesco is a healthy side dish, perfect for the end of summer as we head into the fall season. Yellow potatoes are roasted until golden then tossed with a quick 5-minute smoky romesco sauce.
Well, here we are: the tail end of August.
I haven’t decided how I feel about it yet. Every year, it’s different; even though I anticipate fall, I’m saddened by summer’s end. Having lived in Michigan my entire life, I know what to expect. Yet somehow, I’m never ready.
I long for just one more beach day, one more zoo trip, one more day for landscaping, bonfires, and grill-outs. It seems these 3 months of summer is just never enough. I’m going to miss grilling as I instead fire up the oven and slow cooker most nights of the week! Definitely going to miss grilling up kebabs (chicken ones and veggie ones), tossing together quick fresh salads (this one has become a staple), and heading to the Farmer’s Market every Saturday morning.
I’m trading it all in for riding boots, leggings, cozy oversized sweaters, and pumpkin-scented candles. And my kitchen is changing, too. Pretty soon fresh basil will be hard to come by and I’ll be putting pumpkin puree and apples in everything I can get my hands on. Ooh, and apple picking!!
And it’s also that time of year where we’re sending all the kids back to school! Which means life is about to get busier for most of us! We’re going to need hearty, quick meals and back-to-school snacks for the little ones (check out these No Bake Granola Bars and easy Coconut Flour Chocolate Chunk Cookies!).
Okay, so these Roasted Potatoes with Romesco are a lovely way to celebrate the end of summer. Romesco is a quick 5-minute sauce consisting of things you probably already have lying around: roasted red peppers, tomatoes, almonds or walnuts, a little olive oil, and some herbs and spices. It’s a cheap and quick way to liven up any meal, specifically this side dish!
Romesco sauce hails from Catalonia, Spain. There are many variations of the salsa, ranging from those made with day-old breadcrumbs to those that are spicy and runny. Romesco makes a beautiful topping for grilled meats (think chicken, flank steak) as well as white fish and vegetables. It’s also great as a sandwich spread or pasta sauce!
I love this versatile sauce so, so much. The char from the roasted red peppers combined with smoked paprika gives it a gorgeous deep flavor, while fresh parsley and lemon juice keep things light and fresh.
Red bell peppers are in season toward the end of summer into early fall, so this is the perfect time of year to use them! While I’ve used both jarred red peppers and freshly roasted ones, I always prefer the latter. Jarred peppers (I recommend this brand) work in a pinch but the flavor just isn’t quite the same. I also opted for toasted almonds, though walnuts would be fabulous, too!
These Roasted Potatoes with Romesco make a perfect side dish to any grilled meat. Or, if you prefer a vegetarian dish, add a soft-boiled egg, some chickpeas, olives, and greens for a complete meal (hm… next recipe idea?).
Naturally, these Roasted Potatoes with Romesco are gluten free and vegan. For a Paleo version, simply use sweet potatoes in place of golden ones. Super simple.
As a side note, the Romesco sauce will make a TON. Feel free to freeze it up to a month because you definitely won’t need the whole recipe to toss the potatoes with!
This Romesco recipe is really easy to DIY, too. Feel free to add a pinch of cumin, omit the lemon juice, add some tomato paste for a deeper flavor… the list goes on. Even though we’re using the oven, I’m still not giving up my grill yet! I’ll be grilling until it snows!! Who’s with me?!
As fall rolls around, I’m reminded that people change just as much as the seasons do. It’s a time of year when I do my own internal “housekeeping.” We’ve been so busy over the summer that we often forget to take time to sit with ourselves. While I’ve been meditating every day and keeping up with my journal, sometimes it can feel a little… forced. Fall is a beautiful time to think about reconnecting with our souls. To identify goals and aspirations, what parts of ourselves we want to work on, and what parts of ourselves we admire.
So as we enter into this fall season, I really encourage you to find a notebook you love (go to Target!!), find 10 minutes for yourself, and begin to meditate/journal/pray, connecting with yourself for just those few minutes every day. What new things will you discover about yourself? Will you find that you’ve just been paddling along, but are ready to experience something new and exciting? Or maybe you’re just getting the chance to identify why you’ve been feeling so anxious or body-conscious lately. It could be anything!
Often, sitting with our feelings is incredibly difficult: we have to re-live or hash out things we’d rather not feel. I know this is true of myself! But, with a bowl of Roasted Potatoes with Romesco in hand, I’m ready to take on the change!
Pin these Roasted Potatoes with Romesco for later!
Easy roasted potatoes are tossed with a quick 5-minute smoky Romesco sauce for the perfect side dish!
- 2 lbs. yellow potatoes, cut into quarters lengthwise
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 12 oz. jarred roasted red peppers (or 2 red bell peppers, roasted and peeled)
- 2-3 medium Roma tomatoes, diced (1/2 cup)
- 1 c. toasted almonds or walnuts
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- Juice of 1/2 lemon
- 1 tsp smoked paprika
- 1/2 tsp paprika
- 1/2 tsp salt
- Handful fresh parsley (about 1/4 c.)
Preheat the oven to 400 F. Cut the potatoes lengthwise into quarters and place into a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread potatoes in a single layer on the baking tray, making sure that none are touching (they'll crisp up better this way). Roast the potatoes at 400 F for 30 minutes, flipping halfway through. Remove and cool slightly.
Add all ingredients to a food processor or high-powered blender and blend until mostly smooth. I prefer mine to be a little chunky, so process according to your preferences.
Toss the potatoes with 1/2 - 1 cup Romesco sauce and serve. Refrigerate the remaining Romesco for 3-5 days, or freeze up to 1 month.
Nutrition Information per Serving (using ALL the Romesco Sauce):
Calories: 210 Protein: 5g Carbs: 25g Fat: 11g Fiber: 4g
*Note: for the leftover Romesco, use it as a pasta sauce, spread on sandwiches and burgers, or dress grilled meat with it!