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Patatas ala Romesco

Erwan Heussaff

Want to elevate your fries and ketchup game? Look no further.

Patatas ala Romesco


  • 3 cloves of garlic, peeled

  • 1/2 cup cashew nuts

  • 1/3 cup almonds

  • 1 teaspoon tomato paste

  • 1/2 cup tomato sauce

  • 2 charred red peppers

  • 1 teaspoon paprika

  • 1 pinch of black pepper

  • 1 pinch of salt

  • Juice of 1/2 lemon

  • 1/2 teaspoon cayenne


  1. Get your oil nice and hot and start cooking your potatoes.

  2. Place everything from the garlic to the cayenne powder in a high speed blender and blend until the mix becomes smooth and lightens in color.

  3. Take your potatoes out once they start floating and get slightly brown and puffy. Taste them to make sure. This should take about 8 minutes.

  4. Place them on a paper towel briefly and toss with salt in a bowl.

  5. Top with spring onions and extra virgin olive oil.

Patatas ala Romesco




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Today we're making Patatas a las Bravas, but instead of a tomato sauce, we're putting a romesco sauce right on top. So we want to start off with our potatoes. So the way I like to cut my potatoes when I'm doing this is actually small, little cubes and once your oil is nice and hot, we can go ahead and start cooking these in batches so that the oil temperature doesn't drop too much. So we just want to get these nice and brown and cooked through. Next, what we're gonna do, really simple. Three cloves of garlic, cashew nuts, some almond nuts, crushed tomatoes from a can or you can use fresh tomatoes also if you want to, our bell peppers here that we baked in an oven until they get nice and charred. Put them in a plastic bag, make that humidity work for you. Peel off the skins, remove the seeds, and put that right into our blender as well. Some paprika, some black pepper, cayenne pepper, small pinch of salt, a little bit of tomato paste, juice of just half a lemon just to give it some brightness. I'm just gonna wait for this to become a nice kind of thick tomato sauce. Once your sauce is nice and smooth, then we're basically good to go. Your potatoes should be floating on the top of the oil by now, which means they are perfectly cooked. Line it up with a paper towel, just to absorb all that excess. I'm gonna leave some of the oil on the potatoes, I don't want to blot them too much because I want that salt to stick on it nicely. Tad bit of salt. Place that into my bowl here. So all we need to do is just place our sauce right on top. Top that with my scallions, some extra virgin olive oil right on top. Well that's how I make my Patatas a la Romesco.