Potatoes in pea romesco sauce
Baby potatoes cooked in a romesco sauce made with peas and walnuts. It’s potato, it’s green(ish), it’s St. Paddy’s day ready! Vegan, gluten free.
I was having a chat with two of my closest friends the other day. They are named ‘M’self’ and ‘Aai’. And the convo went like this –
Me – So, we’re going to this St.Patrick’s day potluck, huh?
M’self – We sure are! And I hope you already thought of the dish we’re gonna take?
Aai – I don’t know what you’ve thought of, but we must take something totally out of the box.
Me – out of the …?
Aai – Not the usual stuff I mean! No boxty, no Irish stew, no colcannon, no shamrock shake. And no M’self, lentil shepherds’ pie is something that 20 other people’s gonna bring!
M’self – Well, Aai is right you know? We should go for something, let’s say "avant garde"?
Not makin’ it Irish in the literal meaning, just keepin’ the spirit of it!
Me – Spirit of St. Patrick (Is that what we call a “holy spirit”? Sorry, bad joke, right!)? Um, okay. How about we make this ‘potatoes in a green peas romesco sauce’?
M’self – Romesco is entirely Spanish dude!
Me – I know! But I’ll make it with a green ingredient, like them peas. And the dish will have caraway seeds and raisins in it. The classic ingredients of an Irish soda bread! So, there is your ‘spirit of the Irish’ you see?
M’self – Would it look green too?
M – Um, not per say, no! But that I’d call my artistic liberty you know? In the age of modern arts, it doesn’t have to be ‘literally’ green. It’s made from green, that’s all we have to go with!
Aai - That’s fine, that’s alright! Yep! That is what I’m talkin’ about! It’s potatoes, it’s green-well-ish, it’s caraway and raisins! It’s totally St.Paddy’s day ready! And, yeah, it’s so not main stream!
So, that was it! You ready to cook some avant garde potato dish for your St. Pat’s potluck?
About the dish :
Course – Side
Servings – 6
Difficulty level – Easy
Recipe type – Vegan. Gluten free.
Does it keep – Keeps in the refrigerator for 3-4 days.
What you need :
1.5 cups of shelled green peas (frozen works just fine)
1 teaspoon dry mint (or 2 teaspoons fresh, minced)
¼ cup of sun-dried tomatoes packed in olive oil
2 teaspoons olive oil from the jar of the sun-dried tomatoes
½ cup chopped walnuts (toasted)
2 teaspoons red wine vinegar
¼ teaspoon celery seeds
1 teaspoon smoked paprika
2 cloves of garlic, roughly chopped
1.5 pounds baby potatoes (washed well and halved)
½ teaspoon caraway seeds
¼ cup golden raisins
1 medium jalapeno, chopped (optional)
Salt and pepper to taste
Minced parsley for garnish (optional)
What you do :
1. Put a sauce pan on medium heat. Pour 1 teaspoon olive oil from the jar of the sun-dried tomatoes. When heated, add the peas.
2. Season with salt and pepper and add dry or fresh mint. Stir a bit until the raw smell of peas is gone. Then add 1 cup water, put the lid on and cook for 10 min.
3. Drain the peas and reserve the cooking liquid.
4. When the peas are a little cooled down add them to a blender. Add garlic, toasted walnuts, vinegar and smoked paprika and blend.
5. Now add the sun-dried tomatoes, celery seeds and another teaspoon of olive oil from the jar of tomatoes. Add a couple of tablespoons of the pea cooking liquid and blend again until smooth and creamy. You might need to scrape the sides of the blender and add pea cooking liquid a several times.
6. Your pea romesco sauce is ready.
7. Now put a skillet on medium heat. Coat the bottom of it with oil spray. Add the caraway seeds.
8. When the seeds start to sizzle add your potatoes. I use organic potatoes so that I can eat the skins and all. Potato skins are so yummy and full of nutrients!
9. When the potatoes are a golden brown, season them with salt and pepper and then add the pea romesco sauce. Add chopped jalapeno if using. Mix well.
10. Add 2-3 cups of water, stir and add the raisins. Now put the lid on and cook for 20-25 minutes or until the potatoes are tender and the sauce is thickened. You would like to stir it a few times in the middle. The thick sauce sometimes tends to stick to the bottom of the skillet if left unattended.
11. Garnish with chopped parsley and serve hot.
Nutritional info per serving :
Calories – 179 Cal
Carbohydrate – 23 g
Protein – 5 g
Fat – 8 g
Saturated fat – 1 g
Sugar – 7 g
Sodium – 19 mg
Dietary fiber – 5 g
Modifications you can make :
Use almonds or pine nuts instead of walnuts.
Omit the jalapeno and add a few dashes of hot sauce.
This is a dish you can serve as a side to any protein entrée. It tastes even better when reheated the next day. If you put it on your St. Patrick’s Day party table, I’m sure your guests will just love the un-traditional taste of this ‘Irish in spirit’ dish. And will be impressed too, because it’s totally out of the boxty!
Do you have any question? Any thoughts after you’ve made it? I’d just love to hear from you. Feel free to comment below.