Crushed New Potatoes with Aioli and Romesco Sauce
A classic and beloved tapas dish from Northern Spain, these Crushed New Potatoes with Aioli and Romesco Sauce are a crowd-pleaser. The nutty, sweet, and earthy romesco is nicely balanced with the creamy garlicky aioli. Find the recipe and printable recipe PDF below!
Yield: 8 Portions
Method
Bring Potatoes to a boil covered with water and simmer until almost fork tender, about 8-10 minutes.
Drain most of the water leaving behind about an inch.
Continue cooking the potatoes until the water has evaporated, swirling the pot often to coat each potato evenly.
The potatoes should be coated with a crust of salt at this point.
Crush the potatoes and serve them warm, with Aioli and Romesco, and garnish with parsley.
Ingredients
3 lbs butterball or yellow finn potatoes
1/3 cup fine sea salt
2 cups aioli (find the recipe here)
2 cups romesco sauce (find the recipe here)
¼ cup parsley leaves
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
