Roasted Red Pepper and Pomegranate Patatas Bravas

Directions

1. 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.
2. 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.
3. Meanwhile, prepare the spicy red pepper sauce. Heat 3 tablespoons olive oil on medium high and saute onion until golden.
4. 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.
5. 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.
6. 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.