Nothing beats a flavour packed, slightly sweet, smoky Romesco paired with crispy roasted potatoes tossed in a herby, zingy chimichurri. Don't believe us? You might have to try it yourself and see...
Preheat the oven to 200 degrees or 180 fan. Fill a large saucepan with cold water and a big pinch of salt. Add the potatoes and bring to the boil. Boil for around 25-30 minutes until completely fork tender.
While the potatoes boil, blend together all the ingredients for the Romesco until completely smooth.
Mix together all the chopped ingredients for the Chimichurri in bowl and season to taste.
Once the potatoes are cooked, drain and allow to steam dry completely.
Add to two baking trays lined with parchment paper. Flatten each potato with the bottom of a glass and drizzle with plenty of olive oil and salt. Roast for around 30 minutes, or until crispy and deeply golden brown (adding extra drizzles of olive oil as needed).
Once the crispy potatoes have cooled slightly, toss with a few spoonfuls of Chimichurri. Spoon the Romesco onto a large plate and spread around to cover the bottom of the plate. Load on the potatoes then top with more Chimichurri and a few slices of chilli. Serve and enjoy!