Roasted Potato Slices with Romesco Sauce

The romesco sauce can be made up to three days ahead of time and refrigerated. Before using, bring it to room temperature and stir well.

Yields about 48 hors d'oeuvres

1 medium plum tomato (about 1/4 pound) cored and quartered
16 whole toasted almonds
1 tablespoon coarsely chopped roasted red pepper (from a jar)
2 small cloves of garlic
1/4 teaspoon cayenne
kosher salt
freshly ground black pepper
1 tablespoon red wine vinegar
4 tablespoons extra virgin olive oil
3/4 pound small red potatoes, rinsed and dried, ends trimmed. They should be about 1 to 2 inches in diameter
Finely grated zest of two medium lemons (for garnish)
1/4 cup fresh parsley leaves (for garnish)

Preheat oven to 450 degrees and place a rack in top third of the oven. In a blender or food processor, combine tomato, almonds, roasted peppers, garlic, cayenne, salt and pepper. Process until smooth, about a minute or so. Add vinegar and 1 tablespoon olive oil and continue blending until well mixed. Taste and add salt as needed.

Cut the potatoes crosswise into 1/4 inch slides. Toss the potato slices in a bowl with the remaining 3 tablespoons olive oil and teaspoon of salt and coat well. Lay potato slices in single layer on baking sheet. Roast potatoes, turn slices with spatula and rotate baking sheet after fifteen minutes. Cook until golden brown, about 20 or 30 minutes. Let cool slightly.

To serve, arrange the potato slices on a platter. Blot with paper towel if they are oily. Top each potato slice with a generous dollop of the romesco sauce. There may be some leftover romesco sauce. Garnish each slice with tiny pinch of lemon zest and a parsley leaf.