• 1 1/2 pounds fingerling potatoes ( or sub little reds or multi-colored)
• 1 tablespoon olive oil
• salt and cracked pepper

Romesco Sauce

• 1/2 cup toasted hazelnuts ( or almonds)
• 1 roasted red bell pepper (from a jar or can) about 3/4 cup ( see notes)
• 1 tablespoon tomato paste
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 teaspoon red wine vinegar (or sherry vinegar)
• 1/2 teaspoon salt ( more to taste)
• 1/2 teaspoon coriander
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/8–1/4 teaspoon chipotle powder, optional, for heat, more to taste

Garnish- chopped thyme or Italian Parsley, and crushed toasted hazelnuts