Roasted Paprika Potatoes with Romesco Sauce

For the Potatoes

• 1 kg new potatoes, halved
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 3 spring onions, finely sliced
• 1 red chilli, sliced
• Olive oil
• Salt and pepper

For the Romesco Sauce

• 1 jar roasted red peppers, drained (about 400 g)
• 80 g almonds
• 50 g sun-dried tomatoes
• 50 g olive oil
• 1 garlic clove
• Juice of 1 lime
• 1 teaspoon smoked paprika
• Pinch of salt

Directions

• Preheat the oven to 220°C (fan).
• Place the halved potatoes in a large baking dish. Add the spices and a good pinch of salt, mix well, then drizzle with olive oil and mix again until all the potatoes are coated. Cook for 35-40 minutes until cooked through.
• While the potatoes cook, make the romesco sauce: place all of the sauce ingredients into a powerful blender and blend until it comes together into a thick sauce.
• Once the potatoes are cooked, remove from the oven.
• Spread the romesco sauce over the bottom of a serving dish. Top with the roasted potatoes, sliced spring onion, fresh red chilli, and a crack of pepper.

Recipe from bitterlemonfood.com.