Crispy Smashed Potatoes

Ingredients

• 1½ pounds small red potatoes or fingerling potatoes
• Olive oil or melted butter
• Salt and black pepper
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  • 1 large red bell pepper
  • 1 pound Roma or plum tomatoes, halved, cut sides up
  • 4 to 6 unpeeled garlic cloves, to taste
  • 2 dried ñora chiles, or 1 dried ancho chile and 1 dried guajillo chile, stemmed and seeded
  • ½ cup hazelnuts, toasted
  • 1 to 2 tablespoons sherry vinegar, to taste
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon salt
  • ½ cup olive oil
  • Salt

  Sub-recipe steps

  1. Position an oven rack 4 inches below the heat. Preheat the broiler. Line a rimmed baking sheet with foil and place on the baking sheet: 1 large red bell pepper; 1 pound Roma or plum tomatoes, halved, cut sides up; 4 to 6 unpeeled garlic cloves, to taste
  2. Broil, turning the pepper occasionally, until the tomatoes are blackened in spots and the pepper is well blackened all over, about 15 minutes. The garlic will be done (charred and soft) before the pepper and tomatoes. Transfer the pepper to a bowl and cover with a plate. Let steam until cool enough to handle, then peel off the blackened skin, remove the stem, and scrape out the seeds. Peel the garlic cloves.
  3. Meanwhile, add to a small heatproof bowl: 2 dried ñora chiles, or 1 dried ancho chile and 1 dried guajillo chile, stemmed and seeded
  4. Cover with boiling water and soak for 15 minutes.
  5. Add to a food processor and pulse until finely chopped: ½ cup hazelnuts, toasted
  6. Drain the soaked chiles well and add them to the food processor along with the bell pepper, tomatoes, garlic, and: 1 to 2 tablespoons sherry vinegar, to taste; 1 ½ teaspoons smoked paprika; ½ teaspoon salt
  7. Process into a chunky paste. With the machine running, slowly pour in: ½ cup olive oil
  8. Season to taste with: Salt
  9. Store, refrigerated, for up to 1 week.