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1
In a large pot of boiling salted water, cook the potatoes over high heat for 5 minutes.
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2
Drain and let cool slightly, then halve the potatoes lengthwise.
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3
In a large saucepan, combine the tomatoes, garlic, shallot, ancho chile powder, pimenton and water and bring to a boil.
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4
Simmer over moderate heat for 25 minutes, then transfer to a food processor.
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5
Add the pumpkin seeds and 1/4 cup of the oil and puree.
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6
Season the romesco with salt.
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7
Meanwhile, preheat a large cast-iron griddle on the grill.
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8
In a bowl, toss the potatoes with the remaining 1/4 cup of oil and season with salt.
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9
When the griddle is very hot, add half of the potatoes in a single layer, cut sides down.
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10
Cook them over high heat until browned, 10 minutes.
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11
Turn the potatoes and cook until the skins are browned in spots, 5 minutes longer.
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12
Transfer the potatoes to a platter.
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13
Cook the remaining potatoes.
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14
Alternatively, preheat the oven to 425.
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15
Arrange the potatoes cut side down on 2 baking sheets.
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16
Roast for about 25 minutes, switching the position of the pans halfway through, until the potatoes are browned.
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17
Drizzle the potatoes with some of the romesco sauce and serve, passing the remaining sauce at the table.
