Servings:?? | Calories:9733 | Total Fat:523g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 523g
805 %
Sat Fat 106g
530 %
Total Carb 1484g
495 %
Fiber 772g
3087 %
Sugars 66g
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Cholesterol 0mg
0 %
Sodium 3383mg
141 %
Protein 213g
425 %
Calories:
56% Thyme
26% Extra-virgin olive oil
10% Others combined
6% Extra virgin olive oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Hazelnuts
Ingredients
Romesco Sauce 5 ancho chiles* 2 tablespoons raw almonds 2 tablespoons blanched hazelnuts (or, you can rub their skins off once they are toasted and cooled) 1 1/4 cups extra-virgin olive oil 1 slice country bread, about 1 inch thick 1/3 cup canned San Marzano tomatoes (I bought whole tomatoes, not sure why; I’d use purée next time) 1 clove garlic, chopped 1 tablespoon chopped flat-leaf parsley 1/2 lemon, for juicing A splash of sherry vinegar (can’t find it? Use a mild wine or balsamic vinegar instead) Kosher salt Potatoes 1 1/2 pounds Yukon Gold potatoes (full size or minis work) 1/4 cup extra virgin olive oil 4 to 5 cloves garlic, unpeeled 2 bay leaves 6 springs thyme, plus 2 teaspoons thyme leaves (I left this out, accidentally; it was fine without it) 1 cup Romesco sauce (from above) 2 tablespoons chopped flat-leaf parsley
Directions : View recipe directions on smittenkitchen.com
