Romesco Potatoes

• 1 1/2 pounds Yukon Gold potatoes
• 1/4 cup extra-virgin olive oil
• 4 to 5 cloves garlic, unpeeled
• 2 bay leaves
• 6 sprigs thyme, plus 2 teaspoons thyme leaves
• 1 cup romesco (recipe follows)
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 5 ancho chiles
• 2 tablespoons raw almonds
• 2 tablespoons blanched hazelnuts
• 1 1/4 cups extra-virgin olive oil
• 1 slice country bread, about
• 1 inch thick
• 1/3 cup San Marzano canned tomatoes
• 1 clove garlic, chopped
• 1 tablespoon chopped flat-leaf parsley
• 1/2 lemon, for juicing
• A splash of sherry vinegar
• Kosher salt

1. Preheat the oven to 400F.
2. Place the potatoes in a roasting pan and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and a heaping teaspoon salt.
3. Cover tightly with aluminum foil and roast the potatoes about 50 minutes, until tender when pierced (the time will really depend on size, age, and variety of potatoes).
4. When the potatoes have cooled, reserve the garlic, discard the bay and thyme, and crumble the potatoes into chunky pieces with your hands.
5. Squeeze the garlic out of its skin and set aside.
6. Heat a large saute pan over high heat for 2 minutes.
7. (To get the potatoes nicely browned and crisp, dont overcrowd them.
8. You may have to use two pans or brown them in batches.)
9. Pour in the remaining 2 tablespoons olive oil, turn the heat to medium-high, and wait 1 minute more.
10. Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper.
11. Saute the potatoes 6 to 8 minutes until they are crispy on one side.
12. (Dont try to move them or turn them if they are stuck to the pan; they will eventually release themselvesjust be patient.)
13. After theyve browned nicely on the first side, turn them to let them color on all sides.
14. Once theyre nicely browned on all sides, spoon the romesco and reserved garlic into the hot potatoes.
15. Toss and stir to coat them well.
16. Taste for seasoning.
17. Toss in the parsley.
18. Or, if youre not ready to serve the dish yet, turn off the heat and leave the potatoes in the pan; then, just before serving, reheat for a few minutes and toss in the parsley at the last moment.
19. Preheat the oven to 375F.
20. Remove and discard the stems and seeds from the chiles, and then soak them in warm water for 15 minutes to soften.
21. Strain the chiles, and pat dry with paper towels.
22. Meanwhile, spread the nuts on a baking sheet and toast for 8 to 10 minutes, until they smell nutty and are golden brown.
23. Heat a large saute pan over high heat for 2 minutes.
24. Add 2 tablespoons olive oil and wait a minute.
25. Fry the slice of bread on both sides until golden brown.
26. Remove the bread from the pan and cool.
27. Cut it into 1-inch cubes and set aside.
28. Return the pan to the stove over high heat.
29. Add 2 tablespoons olive oil and the chiles and saute for a minute or two.
30. Add the tomatoes.
31. Season with 1/2 teaspoon salt and cook 2 to 3 minutes, stirring often, until the tomato juices have evaporated and the tomato starts to color slightly.
32. Turn off the heat, and leave the mixture in the pan.
33. In a food processor, pulse together the toasted nuts, garlic, and fried bread until the bread and nuts are coarsely ground.
34. Add the chile-tomato mixture, and process for 1 minute more.
35. With the machine running, slowly pour in the remaining 1 cup olive oil and process until you have a smooth puree.
36. Dont worry, the romesco will break or separate into solids and oil; this is normal.
37. Add the parsley, and season to taste with lemon juice, sherry vinegar, and more salt if you like.

potatoes, extravirgin olive oil, garlic, bay leaves, thyme, flatleaf, kosher salt, chiles, almonds, blanched hazelnuts, extravirgin olive oil, country bread, san, clove garlic, flatleaf parsley, lemon, sherry vinegar, kosher salt

Taken from www.epicurious.com/recipes/food/views/romesco-potatoes-390916 (may not work)