romesco potatoes

Ingredients in this Recipe

1 1/4 cups extra virgin olive oil
1 clove garlic, chopped
1 slice country bread, about 1 inch thick
1 tablespoon chopped flat leaf parsley
1/2 lemon, for juicing
1/3 cup canned San Marzano tomatoes (I bought whole tomatoes, not sure why; I’d use purée next time)
2 tablespoons blanched hazelnuts (or, you can rub their skins off once they are toasted and cooled)
2 tablespoons raw almonds
5 ancho chiles*
A splash of sherry vinegar (can’t find it? Use a mild wine or balsamic vinegar instead)
Kosher salt

See Full Recipe at Smitten Kitchen