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 <em>romesco</em> sauce over the potatoes, sprinkle the olives on top and serve.