ROASTED RED PEPPER SAUCE

makes about 1 cup 

1 pound small golden or red potatoes, sliced in half

2 teaspoons olive oil

1 tablespoon corn flour

½ teaspoon smoked paprika

pinch of salt

¼ cup chopped chives

Red Pepper Dip (makes about 1 cup):

2 roasted red bell peppers*

¼ cup sliced almonds, raw or toasted

2 tablespoons vegetable broth or water

1 tablespoon tomato paste

1 tablespoon sherry vinegar or red wine vinegar

1 clove of garlic

2 teaspoons olive oil

½ teaspoon smoked paprika

¼ teaspoon salt

Warm your oven up to 425 degrees F and grab a rimmed baking sheet. 

In a medium bowl toss together the potatoes, oil, flour, paprika, and salt until the potatoes are all covered a little bit. Pour them out on to the baking sheet and bake for 25-30 minutes or until the potatoes start looking nice and golden brown, stirring halfway.

While the potatoes are roasting, make the sauce. Throw everything for the sauce together in a blender or small food processor and let that run until it looks kinda smooth. Pour it into a kickass looking glass or bowl and stick it in the fridge.

When the potatoes are done, dump them on a plate with a bowl of the sauce, sprinkle with the chives, and serve.

* Super fuckin easy to do yourself. No clue? Check any our books or the internet.