When M and I decided to pick up and move to Sacramento a little over two years ago, we did it on a complete whim. I'd only been to California once in my entire life span while Mike had never been further west than Colorado. We knew nothing about Sacramento other than it's the state capital and it's kind of near fun cities like San Francisco and Los Angeles. Plus google maps told me I could make it to either the beach or the mountains in around 2 hours which when moving from cornfields felt like the coolest perk ever. And so we packed up and headed west.
Fast forward to today and I can't believe how fortunate we are. I've fallen head over heals in love with Sacramento and the surrounding area. Of course it has it's perks as noted above but there's one thing I never anticipated: these people know food. I've had some of the best food I've every eaten at restaurants around Sacramento. There is also a non-competitive feel to the restaurants because each chef does what they do and then supports everyone else. It's an exciting time to be here.
These potatoes are a knock off of a simple side dish I've eaten every time I've gone to Ella's in the past few months (a favorite restaurant of mine and not just because of the name). M's new work was kind enough to invite us to a holiday dinner (and let us order whatever we wanted, which I don't think should ever be said to a pregnant lady.) I think the first item out of my mouth was to order these potatoes. I've been craving these potatoes and these potatoes alone.
However, I thought things might get awkward if I just showed up every day and ordered three side orders of potatoes, so it was time to make them at home. The romesco sauce is easy to throw together, especially if you're using jarred roasted red peppers (which I pick up when peppers aren't in season.) Ella's uses fingerling potatoes which I can't always find. I'll often use whatever I have in the kitchen (which tends to be red potatoes). And, so I don't feel so guilty about eating a plate full of potatoes, I'll often fry an egg or two to serve with the potatoes (or something akin to this barley bowl)- a perfect breakfast or lunch!
Oh this looks so amazing, lovely flavorings, I'm looking forward to this!
Mary
these sound heavenly and not very difficult for an evening meal. Love the beautiful color! Thanks for sharing
These potatoes sound delightful! So full of flavor and color. And I bet they would go well with a huge array of different entrees. Yay!
These sound so delicious! I am definitely going to have to try out this sauce!
I just googled a little bit about Sacramento, and it is a really nice place. Being just 2 hours drive from the sea is a great privilege - I just wish I would be so lucky 😉
These potatoes look just the thing to bake for a chilli weather I have here...
I saved the recipe, looks so yummy, I have to try it.
Anca @ ancaslifestyle | UK
★★★★★
Mmm, I can just taste that sauce! I love that you took matters into your own hands and successfully replicated a restaurant dish at home. It looks absolutely perfect.
Oh, and my sister lived in Sacramento for a year and loved it. So I hear ya!
Love this sauce! Lip-smacking good!
I saw these on your Instagram feed -- they look AAAAmazing!!!! I love potatoes...I will definitely try this.
Looks lovely. Will make this weekend. One grammar point: "every time I've GONE to Ella's -- not "went."
Thank you for the correction. Even though I proofread, I don't always catch everything!
I can't wait to try this recipe! It looks absolutely delicious. I love warm comforting food like this. Perfect base for any weeknight dinner
This looks so yummy but I have a nut allergy 🙁 Any thoughts on adapting the sauce or would it just not be the same?
A big part of Romesco is the addition of nuts. I'm sure it would still be delicious without, just not quite the same!
Those potatoes look so amazing! I reckon it wouldn't be too wise to keep the entire pound of potatoes to myself though 😛
★★★★
hello Erin,
I' m writing to you from Paris where i make and share your beautiful recipes with my friends .
I have one question : when you say roasted red pepper, does that mean that i put the red pepper in the oven and after i peel it ?
Correct! I typically use pre-made (in the jar) roasted red peppers during the winter but you can easily make your own!
I completely am OBSESSED with this sauce. It's a condiment standby in my fridge & I use it on everything. Eggs, tacos, sandwiches, grilled cheese, veggie burgers, on a cheese board, with toast & avocado....
Such a wonderful dish for a breakfast! Gonna love this!