Ingredients
>
2 lbs baby Yukon Gold potatoes
>
6 tbsp olive oil
>
2 tsp ground turmeric
>
2 red bell peppers
>
1 slice day-old bread
>
2 cloves garlic
>
2 medium tomatoes
>
½ cup sliced almonds
>
1 tbsp red wine vinegar
>
¼ cup parsley
>
¼ tsp cayenne
Steps
1
Preheat the oven to 425°F. Quarter the potatoes. Place in a bowl and drizzle with 1 tbsp olive oil, turmeric, and salt. Toss to coat evenly. Arrange on a foil-lined baking sheet and roast for 20 min, or until crisp and golden brown, turning once or twice to ensure fries brown on all sides.
2
While the potatoes roast, roughly chop the bell peppers. Cut the bread into pieces. Slice the garlic and quarter the tomatoes.
3
Add the bell pepper, garlic, tomatoes, almonds, red wine vinegar, bread, parsley, cayenne, and remaining 5 tbsp olive oil to a food processor, and pulse until you get a chunky purée. Serve the sauce with the potatoes.
Tips
Don’t have any day-old bread? Lightly toast a slice of fresh bread before adding it to the food processor.