Roasted baby potatoes in almonds, red pepper, garlic, and mint.
Roasted Baby Potatoes In Romesco Sauce
Savories & Sides
1/3 cup Mandelin Blanched Almond Flour
2 roasted red peppers
1 small garlic clove
1 teaspoon coarse salt
1/8 teaspoon smoked hot paprika
1/4 cup loosely packed mint leaves
1 teaspoon sherry vinegar or red-wine vinegar
1-1/2 tablespoon Extra Virgin olive oil
1 pound small red and yellow potatoes
Preheat oven to 350°. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until lightly golden and fragrant, 7 to 8 minutes. Remove from oven, and let cool.
Raise oven to 375°. Place potatoes on a rimmed baking sheet, and toss with remaining 1/2 tablespoon oil and 1/4 teaspoon salt. Roast in oven until skins are slightly crisp and potatoes are tender, shaking pan once to turn potatoes, 20 to 30 minutes.
In a food processor, combine almonds, garlic, roasted red peppers, 3/4 teaspoon salt, paprika, mint, and vinegar. Process to a coarse paste, about 1 minute. With machine running, add 1 tablespoon oil in a slow, steady stream until sauce is smooth. Transfer sauce to a bowl, and set aside.
Toss potatoes in sauce and serve.
Adapted from Martha Stewart Living