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1
set a rack in the top third of the oven and heat to 450
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2
put the tomato, almonds, roasted red pepper, garlic, cayenne 1/4 tsp salt and a few grinds of black pepper in a food processor.
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3
process, scraping the bowl as needed until the mixture is somewhat smooth, about 1 minute.
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4
add the vinager and 1 tbs of olive oil and process until well incorporated.
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5
taste and add more salt if needed.
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6
trim the ends off of each potato and cut the potatos crosswise into 1/8- to 1/4-inch slices.
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7
in a bowl toss the potatos with the remaining 3 ybs olive oil and 1 tsp salt to coat well.
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8
lay the slices in a single layer on a baking sheet.
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9
Roast the potatos, turning the slices with a spatula and rotating the baking sheet halfway through roasting, until golden brown, 20 to 30 minutes.
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10
let the potatoes cool slightly.
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11
to serve, arrange the potato slices on a serving platter; blot with a paper towel if they look oily.
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12
top each slice with a generous 1/4 tsp of the romesco sauce (you may not use all the sauce).
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13
garnish each with a tiny pinch of lemon zest and a parsley leaf.
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14
the sauce can be made upto 3 days ahead and refrigerated.
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15
before using bring it to room temp and stir well.
