Dill & Garlic Roasted Potatoes with Romesco Sauce

From now through February 15, our cooks will delight you with the rest of the the Marx recipes they've prepared. Bon Appetit! ~37 Cooks

Dill & Garlic Roasted Potatoes with Romesco Sauce
by Amy Klein

Dill & Garlic Roasted Potatoes:
1 pound peeled and quartered potatoes
1 clove garlic, grated
1 teaspoon fresh dill, finely chopped
2 teaspoons Marx Foods Dill Pollen
1-2 Tablespoons olive oil
salt & pepper

Romesco Sauce:
1 tomato, peeled, quartered and seeded
1 garlic clove, chopped
1/4 cup white wine
2 Marx Foods Dried Puya Chilies
1/4 cup roasted red peppers from a jar, drained and chopped
1/4 cup almonds
2 Tablespoons olive oil
salt to taste

Toss the potatoes with the grated garlic, fresh dill, 1 teaspoon of dill pollen, olive oil, and salt and pepper to taste. Lay the potatoes on a baking sheet and roast for about 30 minutes at 350F, or until the potatoes are browned and easily pierced with a fork.

Meanwhile, make the Romesco sauce:
Place the tomato, garlic, white wine and Puya peppers in a small saucepan over medium-high heat. Bring to a boil, then turn down the heat to low and simmer until the mixture is reduced by half. Remove from the heat. Remove the Puya peppers and let cool.

Transfer the tomato mixture into a food processor. Add the peppers, oil and almonds and blend until you have a course puree. Transfer to a small bowl and add salt to taste.

Place the Romesco sauce on a platter, arrange the roasted potatoes on top and garnish with 1 teaspoon of dill pollen.