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    Barbecued Potatoes with Romesco and Saffron Aioli

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    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins

    This is a great summer dish that can be served as a side to grilled fish, seafood or any type of meat. You can part-boiled the new potatoes and make the sauces in advance, so you only need to barbecue the potatoes and you ready to serve.

    Total Time 30 mins
    Serves 4 people
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    Chef's Profile

    Javier De La Hormaza

    Javier De La Hormaza

    Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

    Twitter: @bascofinefoods
    Instagram: @mrbasco

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