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Ingredients
US|METRIC
4 SERVINGS
- 5 ancho chiles
- 2 Tbsp. raw almonds
- 2 Tbsp. blanched hazelnuts (or, you can rub their skins off once they are toasted and cooled)
- 1 1/4 cups extra virgin olive oil
- 1 slice country bread (about 1-inch thick)
- 1/3 cup San Marzano tomatoes (canned, I bought whole tomatoes, not sure why; I’d use purée next time)
- 1 clove garlic (chopped)
- 1 Tbsp. flat leaf parsley (chopped)
- 1/2 lemon (for juicing)
- sherry vinegar (A splash of, can’t find it? Use a mild wine or balsamic vinegar instead)
- kosher salt
- 1 1/2 lb. Yukon Gold potatoes (full size or minis work)
- 1/4 cup extra-virgin olive oil
- 5 cloves garlic (unpeeled)
- 2 bay leaves
- 6 thyme (springs, plus 2 teaspoons thyme leaves, I left this out, accidentally; it was fine without it)
- 1 cup Romesco sauce (from above)
- 2 Tbsp. flat leaf parsley (chopped)
- kosher salt
- freshly ground black pepper
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NutritionView More
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1040Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1040Calories from Fat790 |
| % DAILY VALUE |
| Total Fat88g135% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol |
| Sodium480mg20% |
| Potassium2210mg63% |
| Protein14g |
| Calories from Fat790 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber20g80% |
| Sugars<1g |
| Vitamin A240% |
| Vitamin C70% |
| Calcium15% |
| Iron80% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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