romesco potatoes

INGREDIENTS

• 5 ancho chiles*
• 2 tablespoons raw almonds
• 2 tablespoons blanched hazelnuts (or, you can rub their skins off once they are toasted and cooled)
• 1 1/4 cups extra-virgin olive oil
• 1 slice country bread, about 1-inch thick
• 1/3 cup canned San Marzano tomatoes (I bought whole tomatoes, not sure why; I’d use purée next time)
• 1 clove garlic, chopped
• 1 tablespoon chopped flat-leaf parsley
• 1/2 lemon, for juicing
• A splash of sherry vinegar (can’t find it? Use a mild wine or balsamic vinegar instead)
• Kosher salt
• 1 1/2 pounds Yukon Gold potatoes (full size or minis work)
• 1/4 cup extra virgin olive oil
• 4 to 5 cloves garlic, unpeeled
• 2 bay leaves
• 6 springs thyme, plus 2 teaspoons thyme leaves (I left this out, accidentally; it was fine without it)
• 1 cup Romesco sauce (from above)
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper