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1
Preheat the oven to 350F.
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2
Spread the almonds in a single layer on a rimmed baking sheet; toast in the oven until lightly golden and fragrant, 7 to 8 minutes.
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3
Remove from the oven; cool 15 minutes.
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4
Meanwhile, roast the red peppers over a gas burner until blistered and charred, turning as each section blackens.
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5
(Alternatively, roast the peppers on a baking sheet under the broiler.)
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6
Transfer to a large bowl, and cover tightly with plastic wrap; let steam about 15 minutes.
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7
Using paper towels, peel off the blackened skins; remove and discard the stems and seeds.
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8
Raise the oven temperature to 375F.
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9
In a food processor, combine the almonds, garlic, roasted red peppers, 3/4 teaspoon salt, paprika, mint, and vinegar.
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10
Process to a coarse paste, about 1 minute.
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11
With the machine running, add 1 tablespoon oil in a slow, steady stream until the sauce is smooth.
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12
Transfer the sauce to a small bowl, and set aside.
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13
Place the potatoes on a rimmed baking sheet, and toss with the remaining 1/2 tablespoon oil and 1/4 teaspoon salt.
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14
Roast in the oven until the skins are slightly crisp and the potatoes are tender, shaking the pan once to turn the potatoes, 20 to 30 minutes.
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15
Serve hot, with the sauce on the side.
