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1
Preheat oven to 375 degrees.
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2
Soak the chilies in warm water to soften, about 15 minutes, then drain and pat dry.
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3
Meanwhile, spread the hazelnuts and almonds on a baking sheet, and bake until fragrant and browned, 8-10 minutes.
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4
Remove from oven and raise heat to 400 degrees.
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5
Place potatoes in a roasting pan and toss with 2 tablespoons olive oil, 5 whole cloves garlic, bay leaves, thyme sprigs, and 1 heaping teaspoon salt.
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6
Cover tightly with foil and roast until potatoes are tender when pierced, about 50 minutes.
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7
Meanwhile, place a large saute pan over high heat for 2 minutes.
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8
Add 2 tablespoons olive oil and heat 1 minute.
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9
Add bread and fry until browned on both sides.
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10
Cut into 1-inch cubes, and reserve.
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11
Return pan to high heat, and add 2 tablespoons olive oil and chiles.
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12
Saute 1 minute and add tomatoes and 1/2 teaspoon salt, stirring until juices have evaporated.
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13
Remove from heat.
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14
In a food processor, combine the nuts, chopped garlic, and bread cubes.
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15
Pulse until coarsely chopped.
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16
Add chile-tomato mixture and pulse to combine.
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17
With machine running, slowly pour in 1 cup olive oil to make a smooth puree; the mixture may separate into solids and oil.
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18
Add 1 tablespoon of the parsley and season to taste with lemon juice.
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19
Transfer to a bowl and set aside.
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20
When the potatoes are tender, remove from heat and let potatoes and garlic cool.
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21
Squeeze the garlic from its skins and set aside.
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22
Crumble the potatoes into chunky pieces with your hands.
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23
Place a large saute pan over high heat for 2 minutes.
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24
Add the remaining 2 tablespoons olive oil and heat for 1 minute.
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25
Working in batches if necessary (do not overcrowd the pan), add the potatoes and season with thyme leaves, salt, and pepper.
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26
Fry the potatoes until crispy on one side, 6-8 minutes, then turn to brown on all sides.
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27
(If the potatoes stick to the pan, do not move them; they will eventually release.)
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28
When all the potatoes are browned, return them to the pan and add the reserved romesco sauce and garlic cloves.
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29
To serve, reheat if necessary, and toss with remaining 2 tablespoons parsley.
