Chorizo & Potatoes with Romesco
Updated: Aug 17, 2020
1 small Red Bell Pepper
1/2 cup whole almonds
1 clove garlic
1 cup mayonnaise
1 TBSP sherry vinegar or red vinegar
24 very small potatoes (variety)
Extra-Virgin Olive Oil
1 Lb. chorizo sausage
To make the Romesco sauce: Preheat a broiler and adjust the rack so that it is about 4" under the heating element. Cut the red bell pepper and core/seed it. Take your pepper and quarter it. Put the pepper pieces on a baking sheet and broil for 7 to 8 minutes until charred. Remove pepper pieces from oven and place in a plastic bag and then seal it to steam until cooled.
Take almonds and garlic and pulse in a food processor or blender. Just grind it and stop before it turns into a paste. Add pepper, mayonnaise, vinegar, and salt. Process until smooth. Transfer Romesco sauce to a bowl and cover with plastic wrap. Refrigerate sauce for 2 hours.
Preheat oven to 375 deg F. Spread potatoes on a foil lined baking sheet. Drizzle with olive oil and roast for 35-40 minutes until cooked through and a fork pierced into the potatoes goes through. Set out to cool slightly. Slice each potato in half lengthwise.
Take chorizo and broil in oven or grill for 7 to 8 minutes until heated through. Remove from pan and slice on the diagonal.
Arrange platter with sliced chorizo, potatoes, and Romesco sauce.