I'm always in search of ways to make vegetarian meals more umami-ous; it depends not just on ingredients but on technique (namely, roasting everything to hell!). These patatas bravas are dressed with roasted red peppers instead of the traditional tomatoes, whose flavor is richened and deepened with almonds and spices. —witchykitchen
olive oil, divided
red peppers, well roasted
kosher salt to taste
pomegranate molasses, mayonnaise, and chopped parsley for garnish
Heat oven to 400°. Toss potatoes with about 2 tablespoons of olive oil, sprinkled with sea salt and lay in a single layer on a baking sheet.
Roast potatoes for 25-30 minutes, turning every 10, until potatoes are golden and easily pierced with a fork. You can turn off the oven and leave them inside to warm while you finish the sauce. When ready, move to a dish.
Meanwhile, prepare the spicy red pepper sauce. Heat 3 tablespoons olive oil on medium high and saute onion until golden.
Add chopped garlic and saute for a minute or so, then add salt, paprika, ground coriander, cayenne, and almonds, and cook, stirring, until spices are fragrant and almonds are slightly toasted. Add white wine and cook until liquid evaporates.
Remove the mixture from heat and puree in a blender with the red peppers and enough water to thin it to a thick sauce, about 1/4 cup. Return to heat and gently heat through.
Pour the sauce over warm potatoes. Garnish with a drizzle of pomegranate molasses and a drizzle of mayonnaise, and generous sprinkled of parsley. Serve hot.