Name: Shriveled Potatoes with Romesco Sauce
Yield: 6
Ingredients: c. whole blanched almonds -; 2 red bell peppers -; tsp. pimenton (smoked hot paprika) -; 1/4 c. loosely packed mint leaves -; 1 tsp. sherry vinegar or red-wine vinegar -; 1 small garlic clove -; Coarse salt -; 1 1/2 tbsp. extra-virgin olive oil -; 1 lb. mixed baby red and Yukon gold potatoes -

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Ingredients for - Shriveled Potatoes with Romesco Sauce

1. c. whole blanched almonds -

2. 2 red bell peppers -

3. tsp. pimenton (smoked hot paprika) -

4. 1/4 c. loosely packed mint leaves -

5. 1 tsp. sherry vinegar or red-wine vinegar -

6. 1 small garlic clove -

7. Coarse salt -

8. 1 1/2 tbsp. extra-virgin olive oil -

9. 1 lb. mixed baby red and Yukon gold potatoes -

How to cook deliciously - Shriveled Potatoes with Romesco Sauce

1. Stage

Preheat oven to 350 degrees. Toast almonds in a single layer on a rimmed baking sheet until lightly golden and fragrant, 7 to 8 minutes. Transfer to a plate to cool.

2. Stage

Meanwhile, roast red peppers directly over a gas burner flame until blistered and charred, turning with tongs as each section blackens. (Alternatively, broil peppers on a baking sheet.) Transfer peppers to a large bowl and cover tightly with plastic wrap; let steam about 15 minutes. Using paper towels, peel off blackened skins; remove and discard stems and seeds.

3. Stage

Lower oven to 325 degrees. In a food processor, pulse almonds, roasted red peppers, pimenton, mint, vinegar, garlic, and 3/4 teaspoon salt to a coarse paste, about 1 minute. With machine running, add 1 tablespoon oil in a slow, steady stream through the feed tube until smooth. Transfer to a bowl.

4. Stage

Place potatoes on a rimmed baking sheet and toss with remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt. Roast in oven (without moving potatoes on the pan) until skins are slightly crisp and potatoes are tender, about 1 1/2 hours. Serve potatoes warm or at room temperature, with sauce on the side.