Potato & Onion Röstis with Roasted Romesco Sauce

By lorik

These crisp, buttery potatoes are delicious alone but amazing as a base topped with classic Spanish ingredients.

Ingredients

• FOR THE SAUCE, ROAST:
• 2 Roma tomatoes, halved
• 1 red bell pepper, lobed
• 1/2 small yellow onion, quartered
• 3 cloves garlic
• 1 slice country Italian bread (about 3×3-inch)
• 3 Tbsp. sliced almonds
• 1/4 cup extra-virgin olive oil
• 2 Tbsp. sherry vinegar
• Salt and black pepper to taste
• FOR THE RÖSTIS, TOSS:
• 2 lb. Yukon gold potatoes, peeled and shredded
• 1/2 cup minced onion
• 1 Tbsp. kosher salt
• MELT:
• 4 Tbsp. unsalted butter, divided
• SERVE:
• Fried eggs
• Thinly sliced Serrano ham
• Crumbled goat cheese
• Chopped fresh parsley

Details

Servings 2
Cooking time 60mins
Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 450° with rack in lowest position. Line a baking
sheet with parchment paper.

For the sauce, roast tomatoes, bell pepper, and yellow onion on
prepared baking sheet, 12 minutes. Add garlic and bread to baking
sheet; roast 5 minutes. Add almonds to baking sheet; roast until golden, 4–5 minutes. Peel and discard skins from tomatoes, bell
pepper, and garlic. Purée tomatoes, bell pepper, onion, garlic, bread,
almonds, oil, and vinegar in a food processor until smooth; season
with salt and black pepper.

For the röstis, toss potatoes and minced onion with 1 Tbsp. salt; drain in a colander 10 minutes.

Dry potatoes in a salad spinner, then remove remaining moisture by thoroughly wringing them out with kitchen towels.

Melt 1 Tbsp. butter in each of two 6 1/2-inch cast-iron skillets over
high heat. Divide potatoes evenly between skillets, lightly tamp
down with a fork, and cook 1 minute. Reduce heat to medium low and cook röstis 5 minutes; turn onto plates.

Melt remaining 1 Tbsp. butter in each skillet and slide röstis back
in, cooked side up; cook 2 minutes, then transfer to oven. Roast röstis
10 minutes, flip onto plates, and return to skillet upside down; roast
10 minutes more.

Serve röstis with romesco, eggs, ham, goat cheese, and parsley.

Per rosti with 1/4 cup sauce: 677 cal; 35g total fat (16g sat); 60mg chol; 1950mg sodium; 92g carb; 11g fiber; 14g protein