- 2/3 cup whole blanched almonds
- 2 red bell peppers
- 1/8 teaspoon pimenton (smoked hot paprika)
- 1/4 cup loosely packed mint leaves
- 1 teaspoon sherry vinegar or red-wine vinegar
- 1 small garlic clove
- Coarse salt
- 1 1/2 tablespoons extra-virgin olive oil
- 1 pound mixed baby red and Yukon gold potatoes
- 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.
- 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.
- 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.
- 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.
Romesco sauce tastes even better the next day, when the flavors have had a chance to blend. Refrigerate it overnight in a covered container, and bring to room temperature before serving.