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photo Fingerling Potatoes with Pumpkin Seed Romesco Recipe | Say Mmm

Fingerling Potatoes with Pumpkin Seed Romesco

Tim Love cooks these potatoes on a cast-iron griddle (also called a plancha), set right on a hot grill. His version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
10 Servings - 50 min -
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Servings:10  | Calories:300 | Total Fat:13g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 13g
20 %
Sat Fat 2g
10 %
Total Carb 42g
14 %
Fiber 6g
24 %
Sugars 3g
Cholesterol 0mg
0 %
Sodium 224mg
9 %
Protein 6g
12 %
46% Fingerling potatoes
33% Extra-virgin olive oil
10% Pumpkin seeds
9% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


4 pounds fingerling potatoes
6 medium tomatoes, chopped
6 garlic cloves, coarsely chopped
1 large shallot, coarsely chopped
1 tablespoon ancho chile powder
1 tablespoon hot pimentón de la Vera (Spanish smoked paprika)
1 cup water
1/2 cup unsalted roasted pumpkin seeds
1/2 cup extra-virgin olive oil

Directions : View recipe directions on
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