Latkes with Romesco sauce and chimichurri

Combining latkes with Spanish Romesco sauce (a rich blend of roasted peppers, tomatoes, and almonds) and Argentine chimichurri (a herby, garlicky oil) creates a spectacular fusion of flavours. The bright, acidic chimichurri perfectly cuts through the rich, creamy nuttiness of the Romesco and the crispy, fried texture of the latke.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop: Finely chop the fresh parsley leaves and mince the garlic.

Step 2

Combine: In a small bowl, whisk together the parsley, garlic, red wine vinegar, dried oregano, and red chilli flakes.

Step 3

Infuse: Slowly pour in the extra virgin olive oil while whisking. Season with salt and pepper.

Step 4

Rest: Set the sauce aside at room temperature so the flavors meld while you finish the rest of the meal.

Step 5

Toast: Place your almonds in a dry frying pan over medium heat. Toss frequently for 3 to 4 minutes until golden and fragrant. Let them cool slightly.

Step 6

Blend: In a food processor, blend the toasted almonds and garlic cloves until coarsely chopped.

Step 7

Emulsify: Add the drained roasted red peppers, tomato paste, vinegar, smoked paprika, salt, and a pinch of cayenne. Blend until relatively smooth. With the motor running, slowly drizzle in the olive oil until a thick, spoonable sauce forms. Taste and adjust salt.

Step 8

Grate: Peel the potatoes and yellow onion. Grate them using the coarse side of a box grater or a food processor attachment.

Step 9

Squeeze: Transfer the grated potato and onion into a clean cheesecloth or tea towel. Gather the corners and squeeze with all your strength over the sink to remove as much liquid as possible. This is the secret to crispy latkes.

Step 10

Mix: In a large bowl, whisk the eggs, flour (or matzo meal), baking powder, salt, and pepper. Fold in the dry potato and onion mixture until evenly coated.

Step 11

Heat: Pour enough neutral oil into a heavy skillet to submerge the bottom by about 1 cm. Heat over medium-high until a drop of the mixture sizzles immediately.

Step 12

Form: Scoop up a generous tablespoon of the mixture, shape it lightly into a patty, and drop it into the hot oil. Flatten it slightly with a spatula. Do not overcrowd the pan.

Step 13

Cook: Fry for 3 to 4 minutes per side until the edges turn deep golden brown and crispy.

Step 14

Drain: Transfer the latkes to a wire rack or paper towels to drain excess oil. Immediately sprinkle with a pinch of sea salt.

Step 15

Base: Spoon a generous dollop of room-temperature romesco sauce onto the center of each plate.

Step 16

Layer: Stack 2 or 3 hot, crispy latkes directly on top of the romesco.

Step 17

Finish: Drizzle the vibrant green chimichurri generously over the top of the latkes and around the plate. Serve immediately.