Romesco-Topped Potato Bites

• 18 baby new or fingerling potatoes (about 1 pound)
• 4 cloves garlic
• 1 teaspoon whole black peppercorns
• Kosher salt
• 4 tablespoons extra-virgin olive oil
• 1 slice white bread, crusts removed, torn into small pieces
• 1/2 cup coarsely chopped drained roasted red peppers
• 1 tablespoon red wine vinegar
• 1/2 teaspoon smoked paprika
• 1 plum tomato, cored and quartered
• 3 thin slices Serrano ham (about 1 1/2 ounces)
• 2 tablespoons sour cream
• 1 tablespoon chopped parsley

1. 1.
2. Combine the potatoes, 2 of the garlic cloves, the peppercorns and 1 teaspoon kosher salt in a medium pot.
3. Cover with cold water and bring to a boil.
4. Reduce the heat to a simmer and cook until the potatoes are just tender when pierced with a thin knife, 12 to 15 minutes.
5. Drain and cool until still warm but no longer hot.
6. 2.
7. Meanwhile, heat the oil in a medium skillet over medium-high heat.
8. Slice the remaining 2 garlic cloves and add to the oil along with the bread pieces.
9. Cook, stirring, until the bread is golden, about 3 minutes.
10. Transfer to the bowl of a food processor and add the red peppers, vinegar, smoked paprika, tomatoes and 3/4 teaspoon kosher salt.
11. Puree until smooth.
12. 3.
13. Heat a nonstick skillet over medium-high heat until very hot.
14. Cook the Serrano until crispy, turning, 2 to 3 minutes.
15. Transfer to a paper towel-lined plate to drain and then break into small pieces.
16. 4.
17. To serve: Halve the warm potatoes and scoop out a small bit of the insides using a 1/4-teaspoon measure.
18. Top the halves with a bit of the romesco sauce, sour cream, crispy Serrano shards and a sprinkle of parsley.

baby new, garlic, whole black peppercorns, kosher salt, extravirgin olive oil, white bread, red peppers, red wine vinegar, paprika, tomato, serrano ham, sour cream, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/romesco-topped-potato-bites-recipe.html (may not work)