Crunchy Potato Wedges With Romesco Sauce

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2 ancho chiles

2 cups boiling water

4 pounds medium Yukon Gold potatoes, scrubbed


3/4 cup extra-virgin olive oil

Freshly ground pepper

1/2 cup salted, roasted almonds, coarsely chopped

2 tablespoons fresh bread crumbs

3/4 cup drained piquillo peppers from a 7.6-ounce jar

3 garlic cloves, chopped

1 medium tomato, seeded and chopped

2 tablespoons chopped flat-leaf parsley

1 tablespoon sherry vinegar

1 cup pitted green olives such as Sicilian or Greek, chopped

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