Romesco Sauce with Crispy Smashed Potatoes

1. Heat oven to 450°F.

2. Drizzle 2 tbsp olive oil on peppers, tomatoes, and half a garlic head. Sprinkle with salt and pepper. Rub to coat well.

3. Transfer to a cookie tray and bake for 25-30 minutes until skin is blistered and charred.

4. Remove from oven and allow to cool. Peel off the skin and remove seeds and ribs from vegetables.

5. Remove skins from tomatoes and garlic.

6. In a food processor, combine bread, one garlic clove, and toasted almonds. Blend to a coarse mixture.

7. Add roasted vegetables, seasonings, cilantro, and olive oil to the food processor. Blend to desired consistency.

8. Toss whole potatoes with 1 tbsp olive oil, salt, and pepper.

9. Transfer to a tray and bake at 450°F for 22 minutes.

10. Smash potatoes flat with a glass. Sprinkle with more olive oil and seasonings.

11. Bake again for 20-30 minutes until desired texture is reached.

12. Assemble queso fresco slices, fresh cilantro or basil, crispy smashed potatoes, and Romesco sauce.