Roasted Baby Potatoes with Romesco Dip

Name: Roasted Baby Potatoes with Romesco Dip
Yield: 4-6 servings
Ingredients: 1 lb tomatoes, preferably campari; 1.5 lbs baby honeygold potatoes; olive oil for drizzling the potatoes; salt and pepper; 5 garlic cloves in their skins; 1 tbsp red wine vinegar; 1/2 cup water; 1 dried chile de arbol; 1 dried pasilla chile; 2 tbsp sliced almonds, toasted; 2 tbsp chopped hazelnuts, toasted; 1 slice white bread, toasted and torn into pieces; 1 tsp paprika; 3 tbsp sherry vinegar; 1/4 cup olive oil

Roasted Baby Potatoes with Romesco Dip was pinched from <a href="http://www.fifteenspatulas.com/roasted-baby-potatoes-with-romesco-dip/" target="_blank">www.fifteenspatulas.com.</a>

INGREDIENTS

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1 lb tomatoes, preferably campari

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1.5 lbs baby honeygold potatoes

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olive oil for drizzling the potatoes

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salt and pepper

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5 garlic cloves in their skins

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1 tbsp red wine vinegar

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1/2 cup water

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1 dried chile de arbol

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1 dried pasilla chile

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2 tbsp sliced almonds, toasted

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2 tbsp chopped hazelnuts, toasted

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1 slice white bread, toasted and torn into pieces

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1 tsp paprika

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3 tbsp sherry vinegar

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1/4 cup olive oil

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