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Tri-color Hasselback Potatoes with Romesco Sauce

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Potato Type: PurpleRedsYellow
Prep Method: Grilled


AppetizerSide DishSnack

Prep Time

5 Mins

Cook Time

25 Mins


Serves 4-6



Romesco Sauce

  • 12 oz. jarred roasted red peppers
  • 10 garlic cloves, peeled
  • 1 slice of bread (any kind)
  • 1 /2 cup chopped toasted almonds
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon plus 1 teaspoon red wine vinegar
  • 1 teaspoon sweet or smoked paprika
  • 1/2 teaspoon salt


  1. Thoroughly wash, scrub and dry the potatoes.
  2. Wrap the garlic for the romesco sauce in aluminum foil.
  3. Preheat the grill to medium high.
  4. Place one potato on a flat surface. Hold it tightly on both ends with your thumb and index finger. Using a sharp paring knife and starting from one end, cut thin slices, stopping before reaching the bottom (make sure you don’t cut all the way through), keeping the cuts as even as possible. Repeat the process with the rest of the potatoes.
  5. Drizzle 1/2 teaspoon of olive oil over each potatoes, rubbing them very gently so the are well coated. Sprinkle salt and pepper evenly and place them on the grill. Cover and cook for 25 minutes. At the same time, place the foil wrapped garlic in the grill, and remove it after 15 minutes.
  6. Once the garlic is cooked and while the potatoes continue cooking, prepare the Romesco sauce. Combine all the sauce ingredients, including the garlic, in the food processor and pulse until smooth.
  7. Once the potatoes are ready, place them on a serving platter and cover them tightly with aluminum foil, until they’re ready to be served.


Make sure to use small, even sized potatoes, so they cook evenly.




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Recipe By: Vicky Cohen & Ruth Fox

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