• 2 large potatoes
• 100gr. Piquillo pepper
• 30g. Take dried (hydrated)
• 1 or 2 cloves of garlic if it is small roasted
• 30g. toasted almonds and hazelnuts
• 1 tbsp. Apple vinager
• 1 tsp. sweet paprika
• 1/2 tsp. Salt
• Chilli or hot pepper to taste and (optional)

Wash the potatoes with their skin on and cut them into cubes. Cook them in boiling water for 5 minutes. Drain them and put them on a tray on parchment paper, season with salt and extra virgin olive oil. Put them in the oven at 200°C for 25 minutes. While we prepare the sauce. In a food processor or chopper. Add the rest of the ingredients. And blend until forming a smooth sauce. Remove the potatoes from the oven and serve with the sauce.