|2 pounds||Small, waxy potatoes, such as fingerling, Yukon or marble|
|2 Tablespoons||Roughly chopped fresh rosemary|
|8 large||Garlic cloves, unpeeled|
|2 Tablespoons||Olive oil, high quality|
|1 teaspoon||Kosher salt or coarse sea salt|
|Pinch||Freshly ground pepper|
|½ cup||Jimtown Store Romesco Sauce|
|2 Tablespoons||Roughly chopped parsley (optional)|
|Squeeze||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 skins 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.
Great with meat, chicken or fish or on their own for a vegan dish!
Makes 4-6 portions.