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1
Preheat the oven to 425.
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2
Put the anchos in a heatproof bowl and cover with the boiling water.
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3
Set a small plate on top to keep the anchos submerged and let soak until softened, about 20 minutes.
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4
Discard the soaking liquid, stems and seeds and chop the anchos.
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5
Meanwhile, in a large, heavy pot, cover the potatoes with water and bring to a boil.
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6
Add a large pinch of salt and cook over moderately high heat until just tender when pierced with a knife, about 25 minutes.
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7
Drain and let cool slightly, then peel the potatoes and cut into wedges.
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8
Transfer the potatoes to 2 large rimmed baking sheets.
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9
Drizzle with 1/4 cup plus 2 tablespoons of the olive oil, turn to coat and season with salt and pepper.
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10
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.
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11
Meanwhile, in a large skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil.
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12
Add the chopped almonds and cook over moderate heat, shaking the skillet a few times, until lightly browned, about 4 minutes.
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13
Add the bread crumbs and cook until lightly toasted, about 1 minute.
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14
Let cool slightly, then transfer to a food processor.
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15
Add the anchos, piquillos, garlic, tomato, parsley and vinegar and process to a coarse paste; season with salt and pepper.
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16
Spoon the romesco sauce over the potatoes, sprinkle the olives on top and serve.
