Ingredients
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2 lbs baby Yukon Gold potatoes
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6 tbsp olive oil
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2 tsp ground turmeric
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2 red bell peppers
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1 slice day-old bread
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2 cloves garlic
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2 medium tomatoes
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½ cup sliced almonds
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1 tbsp red wine vinegar
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¼ cup parsley
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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.
