Grilled Marinated Potato Slices, Green Onions, And Romesco Sauce

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup extra-virgin olive oil, as needed

3 to 4 tablespoons fresh bread crumbs

3 to 4 garlic cloves, unpeeled

1/4 cup dry-roasted almonds

3 tomatoes, fire-roasted (from a can is fine; otherwise, roast over a barbecue or under a broiler until the skin is charred and the tomatoes collapse)

1/2 to 1 red bell pepper, fire-roasted

1/4 to 1/2 teaspoon chile powder, such as ancho or New Mexican

1/2 teaspoon Spanish sweet paprika (pimentón)

About 1/4 cup tomato juice (from the tomatoes you have used, or bottled)

1 to 2 teaspoons sherry vinegar


1 1/2 pounds large baking potatoes, such as russet, peeled

Salt and pepper

1 to 2 tablespoons fresh thyme leaves

Juice of 1/2 lemon

1 bunch green onions, trimmed to tidy up the rough ends

Romesco Sauce

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