Vegan Cast Iron Potatoes
Chivey romesco potatoes for a crowd
Chivey romesco potatoes for a crowd
This recipe can easily be adapted to accommodate you if you’ve got different herbs and/or spices on hand, and is always a welcome addition to a dinner party spread: it’s also an ideal vegan dish to bring along when you’re unsure of everyones’ preferences, packed with flavor and can be reheated quickly upon arrival. The pan I used for this dish can be found here.
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Ingredients:
FOR THE ROMESCO
One 16-ounce jar of roasted red peppers, drained
½ cup roasted unsalted almonds
3 large garlic cloves, peeled and smashed
4 small oil-packed sun-dried tomatoes
2 tbsp red wine vinegar
1 tsp smoked paprika
½ teaspoon fine sea salt, to taste
¼ teaspoon cayenne pepper
½ cup good olive oil
For the potatoes
1 large bag of baby red potatoes, scrubbed and thinly sliced into coins
2 Tbsp. vegan butter, plus more for greasing pan
3 cloves garlic, smashed and thinly sliced
1 small shallot, thinly sliced
1/2 tsp onion powder
1/2 tsp sweet paprika
1/2 tsp kosher salt
1/4 tsp cumin powder
1/4 tsp freshly ground black pepper
1 small bunch of chives, finely chopped
Flaky salt and freshly ground black pepper, for serving
Directions:
Preheat your oven to 400ºF
To make the sauce, start by adding all Romesco ingredients to the blender (except for the olive oil). Blend, gradually increasing your speed until everything is mostly incorporated. Placing the blender back on its lowest setting, slowly pouring the half cup of olive oil in until you have a thick, creamy sauce. Feel free to stop blending until just combined if you like your Romesco on the crunchier side with more texture from the almonds.
Add sauce to a jar for later use (slathered on chicken thighs, over roasted veggies, with pasta, drizzled over butter beans, as a serving sauce for a ribeye…)
Grease a cast iron with vegan butter, then add your sliced potatoes, ground spices (onion powder, paprika, cumin, salt and black pepper), thinly sliced shallot and garlic to the pan, tossing to coat. You should end up with a layer of potatoes touching the bottom of the pan, just as many on top, and some touching the sides.
Add pats of butter (about 2 Tbsp. total) all around the pan so they’re resting on top of the potatoes.
Place in the oven on the middle rack and roast for 20 minutes, then turn the potatoes so the top layer touches the bottom of the pan. Roast for 15-20 minutes longer.
Plate the potatoes, topping with flaky salt, several good drizzles of romesco, the chopped chives, and more freshly ground black pepper. If bringing to a dinner party, bring the sauce, chives and s&p along, throw them back in the oven for a few and then top just before serving. Enjoy!
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