Active Time
45 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 8

Boiling potatoes briefly before roasting them, a restaurant technique, creates an outrageously crunchy crust.    More Potato Recipes  

How to Make It

Step 1    

Preheat the oven to 425°. Put the anchos in a heatproof bowl and cover with the boiling water. Set a small plate on top to keep the anchos submerged and let soak until softened, about 20 minutes. Discard the soaking liquid, stems and seeds and chop the anchos.

Step 2    

Meanwhile, in a large, heavy pot, cover the potatoes with water and bring to a boil. Add a large pinch of salt and cook over moderately high heat until just tender when pierced with a knife, about 25 minutes. Drain and let cool slightly, then peel the potatoes and cut into wedges. Transfer the potatoes to 2 large rimmed baking sheets. Drizzle with 1/4 cup plus 2 tablespoons of the olive oil, turn to coat and season with salt and pepper.

Step 3    

Roast the potatoes on the upper and lower racks of the oven for 40 minutes, switching the pans once, until the potatoes are browned and crisp.

Step 4    

Meanwhile, in a large skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil. Add the chopped almonds and cook over moderate heat, shaking the skillet a few times, until lightly browned, about 4 minutes. Add the bread crumbs and cook until lightly toasted, about 1 minute. Let cool slightly, then transfer to a food processor. Add the anchos, piquillos, garlic, tomato, parsley and vinegar and process to a coarse paste; season with salt and pepper. Spoon the romesco sauce over the potatoes, sprinkle the olives on top and serve.

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