Grilled Potatoes with Shishito Romesco

Uses from Broad Wing Farm Share: Red Potatoes, Shishito Peppers
Shopping List: Bunch Fresh Parsley (flat or curly), red chili flakes *optional, bulb garlic, couple lemons for juicing, ½ cup slivered almonds  
Special Equipment: Very Hot Grill, metal or **bamboo skewers (**pre-soak in water for minimum of 1 hour before using), food processor or strong blender, rubber spatula                                                                                    
Ingredients
All Shishito Peppers| Tossed lightly in Olive OilAll Red Potatoes | Halved, tossed lightly in Olive Oil1 cup (packed lightly) parsley leaves | Put stems in your freezer bag!1-2 med garlic cloves | trimmed, put end(s) in your freezer bag!1-2 pinches chili flake | optional½ cup slivered almonds | toasted very golden brown (not burned)Juice of 1 lemon | more to taste if you wishOlive Oil |Salt & Pepper to taste |  
 
Directions
Heat grill allowing it to become very hot.
Toss halved potatoes in olive oil, salt & pepper to taste.  Put on skewers, using like sized pieces on each skewer.
Same process with whole shishito peppers (don’t cut in half).
Put skewered potatoes on very hot grill, turning as needed, allowing to char slightly & cook.  Larger potato pieces will take longer to cook; potatoes are done when a fork passes easily through them.  Set cooked potatoes aside in one layer on a tray, allowing to cool.
Put skewered shishito’s on hot grill & allow skins to blacken on one side.  Set aside in one layer on tray to cool enough to be handled (potatoes can be removed from skewers at this time if you prefer it.  If offering as an appetizer, or fun side dish, leaving on skewers or putting on toothpicks is an option.
Put whole garlic clove(s), lemon juice, & parsley in the food processor bowl.  When shishito’s are cool enough to handle, trim off top stem (discard) & add entire pepper.  Process on high, adding a thin stream of olive oil as you go.  When ingredients start to blend, stop & scrape sides down with rubber spatula.   Add optional chile flake, toasted almonds, salt & pepper.  Blend again with a bit more olive oil, if necessary, until very smooth, (but the almonds remain as visible bits).  Scrape sides & allow to stand 5 minutes.  Taste, & adjust seasonings as needed, more salt, pepper, lemon juice, chili flake, (olive oil, if mix seems too dry).
Serve at the side of the loose or skewered potatoes.  Offering a small spoon or butter knife to spread the Romesco sauce on to the potatoes is recommended.  Sauce can be prepared 1 day in advance; however, potatoes should be prepared the day of consumption.  Romesco will hold in the fridge for at least 1 week.