Roast potato and green bean salad with romesco and salsa verde
A spicy spring salad with roasted potatoes, green beans, a romesco sauce and salsa verde
Serves- 4 as a side salad
Ingredients- 12
Cooking Time- 1 hour
Skill Level- Easy
1kg of small white chat potatoes, halved
250g of green beans, ends trimmed
Romesco Sauce
2 pieces (150g) of jarred roasted peppers
¼ cup of raw almonds
¼ cup of sun dried tomatoes
1 tablespoon of Always Fresh sliced red chillies
2 teaspoons of smoked paprika
Generous pinch of salt
½ cup of olive oil
Salsa Verde
1 bunch of parsley (you can also add in mint or basil)
1 tablespoon of Always Fresh sliced red chillies, plus extra for garnishing
Zest and juice of 1 lemon/lime
Generous pinch of salt
A pinch of sugar/honey, optional
½ cup of olive oil
Method
- Preheat the oven to 200 degrees celsius.
- Bring a pot of salted water to the boil and add the potatoes, boiling for at least 15 minutes or until tender once priced with a fork. Drain into a colander and shake the potatoes vigorously so they develop a fluffy, starchy layer on the skin (this makes the potatoes extra crispy once roasted).
- Heat a baking pan with some generous glugs of olive oil and then add the hot potatoes in making sure they are coated in the oil. Flip them all so the flat side is on the bottom of the pan and place into the oven for 20 minutes or until the bottoms are golden brown. Pull them out and turn every 15 minutes to crisp up all over and pull out once golden brown to your liking.
- Whilst the potatoes are roasting, make the romesco sauce by blending all of the ingredients except for the olive oil. Slowly add in the oil after everything has blended until you get a smooth and creamy consistency. Add more oil to your liking if you prefer a looser sauce. Set aside.
- Trim the ends of the greens beans and blanch in salted boiling water for 3 minutes or until just soft. Drain and plunge into a bowl of cold/ice water immediately to stop them from cooking further and to stay green in colour. Set aside.
- Make the salsa verde by placing all the ingredients into a food processor and blend until smooth. Set aside.
- To assemble the salad, spread a layer of the romesco sauce on the bottom of a platter. Arrange the green beans and roast potatoes on top. Drizzle over the salsa verde and then garnish with a few slices of the red chillies.
- Serve immediately.
Prepping in Advance
- You can prep the sauces and green beans in advance (day before) if you wish and set aside in the fridge. The roasted potatoes will need to be roasted on the day of serving.
Leftover Ideas
- Any leftover romesco or salsa verde can be stored in containers in the fridge and are to be used within the week. I love using them as spreads into sandwiches for a few days after. You can also loosen the salsa with lemon juice/vinegar and use it as a salad dressing. The Romesco sauce can be enjoyed as a dip on its own.
Watch the Process