Romesco with Crispy Smashed Potatoes

Ingredients:

2 garlic cloves

4 scallions, cut into 1” pieces

1 cup raw almonds

2 oz piece of bread

½ cup olive oil

1 ½ cups roasted red bell pepper, store bought

1 cup cherry tomatoes, cut in half

1 tsp smoked paprika

¼ cup basil

3 Tbl lemon juice

Kosher salt

Olive oil and scallions for garnish

Directions:

In a medium skillet over medium heat, add the olive oil when oil. When the oil  starts shimmering add the garlic, scallions, and almond stirring occasionally until garlic is golden about 3-5 minutes. Remove to a plate. Add the bread to the skillet and cook until golden brown on both sides.

Place the garlic, onions, almonds, bread into a food processor and blend until smooth. Add the rest of the ingredients into the food processor and blend until smooth.

Crispy Smashed Potatoes

Ingredients for potatoes:

2 lbs small Red Bliss potatoes (about 18), scrubbed

4 Tbl Arbequina Extra Virgin Olive Oil

¾ cup water

Salt and Pepper

 Directions:

Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

Drizzle 1 Tbl oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.

Season generously with salt and pepper drizzle 3 Tbl oil over potatoes. Roast potatoes on top rack 15 minutes. Return potatoes to the bottom rack and continue to roast until well browned, 15 minutes longer.

 Assemble the dish:

Spread romesco sauce on the platter, place roasted potatoes over the sauce. Drizzle with oil top with scallions and season with sea salt.