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1
Note: This recipe makes more sauce than you need for the potatoes. The extra will keep, covered, in the fridge for at least a week--it gets better as it sits.
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2
Put the potatoes in a large pot, and cover with an inch of water. Bring to a boil, salt the water generously, and simmer just until the potatoes are easily pierced with a sharp knife, 30-35 minutes.
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3
Drain the potatoes and let them cool until they're able to be handled. Cut the cooled potatoes into bite-size chunks, and toss with smoked paprika, salt and pepper.
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4
In a large skillet, pan-fry the potato chunks in batches over medium-high heat, using about a tablespoon of olive oil per batch. When they're golden and crisp, remove from the pan and keep warm.
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5
Meanwhile, heat a dry, empty frying pan or skillet over medium-high heat. Toast the tomatoes and nuts for 5 minutes or so, stirring occasionally and watching vigilantly. When the tomatoes have started to split and the nuts are fragrant, remove from heat and let cool.
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6
Combine all the sauce ingredients in a food processor or blender. Puree until you get a thick, bright red-orange sauce with tiny flecks of nuts. If needed, add more oil to get the right consistency.
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7
If you have time, refrigerate the sauce for at least a couple hours, then bring it back to room temp before serving. Dollop over the potatoes, and serve.
