Rosemary and Garlic Roasted Potatoes with Jimtown Romesco
Makes 4-6 portions.
2 pounds small, waxy potatoes such as fingerling, Yukon, or marble
2 tablespoons roughly chopped fresh rosemary
8 large unpeeled garlic cloves
2 tablespoons high quality olive oil
1 teaspoon kosher salt or course sea salt
pinch of fresh ground pepper
1⁄2 cup Jimtown Romesco Sauce
2 tablespoon roughly chopped parsley (optional)
Squeeze of lemon juice (optional)
Preheat oven to 375 degrees.
Cut the potatoes into large, 1” dice, or leave whole if using marble or fingerling potatoes.
Crack the shells of the garlic cloves by pressing down on them on a hard surface, but do not peel.
Toss the potatoes with the olive oil, rosemary, garlic cloves, salt, and pepper.
Spread out on one or two baking sheets-try to avoid having the potatoes touch each other.
Roast for 20-30 minutes, until potatoes have browned nicely and are cooked through when pierced with a knife.
Cool for 5 minutes, then transfer to a mixing bowl.
Using a wooden spoon or rubber spatula, toss the potatoes with the Romesco to evenly coat.
Sprinkle with parsley and lemon juice and toss. Serve right away