Mashed potatoes are a mainstay at Thanksgiving, and they can get a Mediterranean-style upgrade. Try this Mediterranean-inspired potato dish from the “The Sustainable Mediterranean Diet Cookbook” by registered dietitians Serena Ball and Deanna Segrave-Daly, owners of Teaspoon Communications.
Instead of mashed, these potatoes are smashed and they’re topped with the classic Spanish romesco sauce. Made with roasted red peppers and fire-roasted tomatoes, this easy romesco sauce adds a burst of Mediterranean flavor to the potatoes. Romesco sauce originates in Catalonia, Spain, and is traditionally served with fresh fish. Outside of Thanksgiving, try romesco sauce as a dip, spread or sauce for pasta.
1½ pounds yellow baby or small red potatoes
¾ teaspoon kosher or sea salt, divided
1 (12-ounce) jar roasted red peppers, drained
1 (14.5-ounce) can regular or fire-roasted diced tomatoes
2 garlic cloves, peeled
2 teaspoons red wine vinegar
1 teaspoon smoked paprika
¼ teaspoon black pepper
3 tablespoons extra-virgin olive oil, divided
½ cup torn, stale bread or toast
3 tablespoons shaved Manchego or Parmesan cheese
1 tablespoon fresh thyme leaves, plus more for serving
Put potatoes in a large pot and fill with water. Add ¼ teaspoon salt, cover, and bring to a boil. Uncover, reduce heat to medium, and cook until fork-tender, about 12 to 15 minutes. Drain potatoes in a colander, then return to the pot.
While the potatoes cook, make the romesco sauce. In a blender or food processor, combine the drained red peppers, tomatoes, garlic, vinegar, smoked paprika, ¼ teaspoon salt and pepper. Puree and then slowly drizzle in 2 tablespoons oil while the blender runs. Add the bread, then process until smooth. Use half of the sauce for the potatoes and save the remaining sauce for another recipe (such as a pasta sauce).
Using a fork or tongs, transfer hot potatoes to a baking sheet with cooking spray. Using the bottom of a small glass, press down and smash each potato so they’re the same thickness. Drizzle with remaining olive oil and sprinkle with shaved cheese and fresh thyme. Broil for 3 to 4 minutes. Remove from the oven and sprinkle with remaining salt and fresh thyme.
Spoon romesco sauce over each potato and serve warm.
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