Preheat oven to 350

   Place the fingerlings on a baking sheet lined with parchment paper. Drizzle the potatoes with olive oil and sprinkle with salt.

   Roast the potatoes until they are easily pierced with a paring knife (about 30-40 minutes)

   Slice a small section off each potato so that it lays flat. Slice off a ¼ inch off the top of each potato and gently scoop out the soft, cooked flesh, leaving the skin intact as a shell.

   Gently mash the flesh with a fork or potato masher and add the Romesco sauce and stir together until combined. Season with salt and pepper.

   Stuff the filling back into the potato skin with a spoon or pastry bag. Sprinkle with sea salt and additional pimenton.

   Before serving, roast the stuffed potatoes until heated through and the sauce is lightly browned.