Spanish Patatas Bravas with Romesco Sauce

Ingredients

• 2 lb Yukon Gold Potatoes
• 1 jar (12 oz) Roasted Red Peppers
• ¼ cup Marcona Almonds
• 2 tsp Smoked Paprika
• 4 cloves Garlic
• 1 tbsp Sherry Vinegar
• 4 tbsp Olive Oil
• 3 tbsp Vegan Mayonnaise
• 1 tbsp Lemon Juice
• ¼ tsp Cayenne Pepper
• ¼ cup Fresh Parsley
• Salt
• Black Pepper
• 4 cups Mixed Green Salad

Instructions

1. Preheat oven to 425°F. Toss potato cubes with 2 tbsp olive oil, 1 tsp smoked paprika, salt, and pepper. Spread on a sheet pan in a single layer. Roast 25–30 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, make the romesco: blend roasted red peppers, almonds, 2 garlic cloves, sherry vinegar, remaining smoked paprika, cayenne, remaining olive oil, and a pinch of salt until smooth.
3. Make the aioli: mash 2 garlic cloves into a paste with a pinch of salt. Stir into vegan mayo with lemon juice.
4. Arrange crispy potatoes on plates with mixed greens. Drizzle generously with romesco sauce and garlic aioli. Garnish with fresh parsley.