Roasted Spanish Potatoes with Romesco Sauce

Wash and pat dry 2 medium sized yukon gold potatoes, cut each potato in half and then in half again to end up with evenly sized quarters, cut each quarter in half and then cut 1/2 inch thick pieces of potatoes

Add the cut potatoes into a large bowl, add in 2 tbsp of extra virgin olive oil, 1 tsp of fine sea salt and 1/2 tsp of freshly cracked black pepper, toss together until well combined, add the coated potatoes into a baking tray lined with foil paper, make sure they are all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F

While the potatoes are roasting make the romesco sauce, using a small fry pan with a medium heat, dry roast 8 blanched raw marcona almonds and 8 raw hazelnuts, make sure to mix them consistently so they all toast evenly and don´t burn, after about 5 minutes set the toasted nuts aside

Add 5 jarred roasted red bell peppers into a food processor, also add in a 1/4 cup of concentrated tomato paste, 1 raw clove of garlic, the toasted nuts, 1/2 tsp red wine vinegar, 1/4 cup extra virgin olive oil and season generously with fine sea salt & freshly cracked black pepper, run the food processor on a low speed between 2 to 3 minutes or until everything is well combined and you end up with a creamy sauce

After 25 to 30 minutes remove the roasted potatoes from the oven, transfer to a dish, drizzle some of the romesco sauce over the potatoes and sprinkle it with some freshly chopped parsley, enjoy!