Romesco Potatoes

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Romesco Sauce


2 tablespoons blanched hazelnuts (or, you can rub their skins off once they are toasted and cooled)

1 1/4 cups extra-virgin olive oil

1 slice country bread, about 1-inch thick

1/3 cup canned San Marzano tomatoes

1 clove garlic, chopped

1 tbsp chopped flat-leaf parsley

1/2 x lemon, for juicing

A splash of sherry vinegar

kosher salt

1 1/2 pounds Yukon Gold potatoes

1/4 cup extra-virgin olive oil

4 - 5 cloves garlic, unpeeled

2 x bay leaves

6 springs thyme, plus 2 teaspoons thyme leaves

2 cup Romesco Sauce

2 tablespoons chopped flat-leaf parsley

Kosher salt and freshly ground black pepper

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