* 2 red bell peppers – whole * 1/2 cup of mixed walnuts & almonds – toasted * 4 tbsp extra virgin olive oil * the juice of 1/2 lemon * 1 garlic clove * salt & pepper to taste
**Potatoes**
* 600-700g baby/ new potatoes – just make sure you use a waxy type of potatoes and not floury * a generous drizzle of olive oil * salt & pepper to taste
### Instructions
1. Preheat the oven at 200 degrees Celsius. Boil the potatoes for 20-25 minutes until soft when pierced with a fork. Drain them and let them cool down for 5 minutes. Brush a large baking tray with some olive oil. Brush some olive oil at the bottom of a regular water drinking glass and gently mash down the potatoes onto the baking tray. Brush the potatoes with some more olive oil and sprinkle with salt and pepper. Roast in the oven for 30-35 minutes until really crispy around the edges. 2. In the meantime make the romesco sauce. Add the peppers whole to a baking tray and brush with olive oil and salt. Bake in the oven for 25-30 minutes until they are completely soft. Let them cool down for few minutes then peel off the skin, seeds and stalks. 3. Add all the ingredients for the sauce to a blender and blend until smooth and creamy. 4. Serve the crispy potatoes with the sauce and sprinkle with some mint leaves.
1 Comment
### Ingredients
**Romesco Sauce**
* 2 red bell peppers – whole
* 1/2 cup of mixed walnuts & almonds – toasted
* 4 tbsp extra virgin olive oil
* the juice of 1/2 lemon
* 1 garlic clove
* salt & pepper to taste
**Potatoes**
* 600-700g baby/ new potatoes – just make sure you use a waxy type of potatoes and not floury
* a generous drizzle of olive oil
* salt & pepper to taste
### Instructions
1. Preheat the oven at 200 degrees Celsius. Boil the potatoes for 20-25 minutes until soft when pierced with a fork. Drain them and let them cool down for 5 minutes. Brush a large baking tray with some olive oil. Brush some olive oil at the bottom of a regular water drinking glass and gently mash down the potatoes onto the baking tray. Brush the potatoes with some more olive oil and sprinkle with salt and pepper. Roast in the oven for 30-35 minutes until really crispy around the edges.
2. In the meantime make the romesco sauce. Add the peppers whole to a baking tray and brush with olive oil and salt. Bake in the oven for 25-30 minutes until they are completely soft. Let them cool down for few minutes then peel off the skin, seeds and stalks.
3. Add all the ingredients for the sauce to a blender and blend until smooth and creamy.
4. Serve the crispy potatoes with the sauce and sprinkle with some mint leaves.
[Source](https://www.instagram.com/reel/CvxmC6DKeaB/)