• 1 In a large pot of boiling salted water, cook the potatoes over high heat for 5 minutes. drain and let cool slightly, then halve potatoes2 Add potatoes to baking sheet sprinkled with olive oil and salt and bake at 410 degrees until golden and crispy3 In a large saucepan, combine the tomatoes, garlic, shallot, ancho chili powder, pimenton and water and bring to a boil. Simmer over moderate heat for 25 minutes, then transfer to a food processor. Add the pumpkin seeds and 1/4 cup of the oil and puree. Season with salt4 Drizzle the potatoes with the romesco sauce and serve. Pass the remaining sauce at the table.

Special instructions

• The recipe called for fingerling potatoes, but brown Idaho potatoes work just fine.
• Source: Inspired by Food and Wine July 2010, Chef Tim Love