Chorizo & Potatoes with Romesco

Romesco:

1 small Red Bell Pepper

1/2 cup whole almonds

1 clove garlic

1 cup mayonnaise

1 TBSP sherry vinegar or red vinegar

Salt

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.