roasted potates with romesco sauce

• 1 medium plum tomato about 1/4 pound, cored and quartered
• 16 whole almonds, toasted
• 1 tbsp coarsely jarred roasted red pepper
• 2 small cloves garlic
• 1/9 tsp cayenne
• 1 kosher salt and freshly ground black pepper
• 1 tbsp red-wine vinegar
• 4 tbsp extr virgin olive oil
• 3/4 lb small red potatoes (1to 2 inches in diameter) rinsed and dried
• 1 finely grated zest of 2 lemons
• 1/4 cup fresh flat parsley leaves

1. set a rack in the top third of the oven and heat to 450
2. put the tomato, almonds, roasted red pepper, garlic, cayenne 1/4 tsp salt and a few grinds of black pepper in a food processor.
3. process, scraping the bowl as needed until the mixture is somewhat smooth, about 1 minute.
4. add the vinager and 1 tbs of olive oil and process until well incorporated.
5. taste and add more salt if needed.
6. trim the ends off of each potato and cut the potatos crosswise into 1/8- to 1/4-inch slices.
7. in a bowl toss the potatos with the remaining 3 ybs olive oil and 1 tsp salt to coat well.
8. lay the slices in a single layer on a baking sheet.
9. Roast the potatos, turning the slices with a spatula and rotating the baking sheet halfway through roasting, until golden brown, 20 to 30 minutes.
10. let the potatoes cool slightly.
11. to serve, arrange the potato slices on a serving platter; blot with a paper towel if they look oily.
12. top each slice with a generous 1/4 tsp of the romesco sauce (you may not use all the sauce).
13. garnish each with a tiny pinch of lemon zest and a parsley leaf.
14. the sauce can be made upto 3 days ahead and refrigerated.
15. before using bring it to room temp and stir well.

tomato, almonds, red pepper, garlic, cayenne, kosher salt, redwine vinegar, virgin olive oil, red potatoes, lemons, fresh flat parsley leaves

Taken from cookpad.com/us/recipes/331325-roasted-potates-with-romesco-sauce (may not work)