Romesco Potatoes

Name: Romesco Potatoes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Spanish, European
Ingredients: 2 x bay leaves; 1 slice country bread, about 1-inch thick; 1 Tbsp chopped flat-leaf parsley; 1 clove garlic, chopped; 2 Tbsps blanched hazelnuts (or, you can rub their skins off once they are toasted and cooled); 2 servings Romesco Sauce; 2 servings kosher salt; 2 servings Kosher salt and freshly ground black pepper; 1 x lemon, for juicing; 296 milliliters extra-virgin olive oil; 2 servings potatoes; 1 Tbsp A sherry vinegar; 6 springs thyme, plus 2 tsps thyme leaves; 79 milliliters canned San Marzano tomatoes; 680 grams Yukon Gold potatoes

You can never have too many sauce recipes, so give Romesco Potatoes a try. This recipe serves 2. One portion of this dish contains around 13g of protein, 21g of fat, and a total of 440 calories. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes about 55 minutes. A mixture of blanched hazelnuts, olive oil, san marzano tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. Many people really liked this European dish.