-
1
Preheat the oven to 400F.
-
2
Place the potatoes in a roasting pan and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and a heaping teaspoon salt.
-
3
Cover tightly with aluminum foil and roast the potatoes about 50 minutes, until tender when pierced (the time will really depend on size, age, and variety of potatoes).
-
4
When the potatoes have cooled, reserve the garlic, discard the bay and thyme, and crumble the potatoes into chunky pieces with your hands.
-
5
Squeeze the garlic out of its skin and set aside.
-
6
Heat a large saute pan over high heat for 2 minutes.
-
7
(To get the potatoes nicely browned and crisp, dont overcrowd them.
-
8
You may have to use two pans or brown them in batches.)
-
9
Pour in the remaining 2 tablespoons olive oil, turn the heat to medium-high, and wait 1 minute more.
-
10
Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper.
-
11
Saute the potatoes 6 to 8 minutes until they are crispy on one side.
-
12
(Dont try to move them or turn them if they are stuck to the pan; they will eventually release themselvesjust be patient.)
-
13
After theyve browned nicely on the first side, turn them to let them color on all sides.
-
14
Once theyre nicely browned on all sides, spoon the romesco and reserved garlic into the hot potatoes.
-
15
Toss and stir to coat them well.
-
16
Taste for seasoning.
-
17
Toss in the parsley.
-
18
Or, if youre not ready to serve the dish yet, turn off the heat and leave the potatoes in the pan; then, just before serving, reheat for a few minutes and toss in the parsley at the last moment.
-
19
Preheat the oven to 375F.
-
20
Remove and discard the stems and seeds from the chiles, and then soak them in warm water for 15 minutes to soften.
-
21
Strain the chiles, and pat dry with paper towels.
-
22
Meanwhile, spread the nuts on a baking sheet and toast for 8 to 10 minutes, until they smell nutty and are golden brown.
-
23
Heat a large saute pan over high heat for 2 minutes.
-
24
Add 2 tablespoons olive oil and wait a minute.
-
25
Fry the slice of bread on both sides until golden brown.
-
26
Remove the bread from the pan and cool.
-
27
Cut it into 1-inch cubes and set aside.
-
28
Return the pan to the stove over high heat.
-
29
Add 2 tablespoons olive oil and the chiles and saute for a minute or two.
-
30
Add the tomatoes.
-
31
Season with 1/2 teaspoon salt and cook 2 to 3 minutes, stirring often, until the tomato juices have evaporated and the tomato starts to color slightly.
-
32
Turn off the heat, and leave the mixture in the pan.
-
33
In a food processor, pulse together the toasted nuts, garlic, and fried bread until the bread and nuts are coarsely ground.
-
34
Add the chile-tomato mixture, and process for 1 minute more.
-
35
With the machine running, slowly pour in the remaining 1 cup olive oil and process until you have a smooth puree.
-
36
Dont worry, the romesco will break or separate into solids and oil; this is normal.
-
37
Add the parsley, and season to taste with lemon juice, sherry vinegar, and more salt if you like.
