Baked Fingerling Potatoes with a Spicy Harissa Sauce

Step 1: Roasted Red Peppers ... You can buy them roasted; however, they are so simple to prepare. Cut your peppers into quarters and remove the ribs and seeds. Add them to a small sheet pan lined with foil (for easy clean up); and broil, skin side up in a 500 degree oven, on the second shelf down. I like to flip them the last 3-4 minutes to finish cooking. You want them to be charred and tender. Remove the peppers once the are done; and, add to either - a small brown bag; or, a bowl covered with plastic wrap. This will allow the skin to separate, and easily be removed. Let the let the peppers set a good 10-15 minutes; then, peel off the skins; but DO NOT rinse them under water. You can simply use your fingers; or, the back of a spoon works well.

Step 2: Sauce ... In the food processor or blender; add, the roasted red peppers, garlic, lemon juice, harissa, a pinch of both salt and pepper, and the bread - pulse a couple of times until everything is well combined. Then, slowly drizzle in the olive oil, and puree on low until you get a nice thickened smooth sauce. Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to serve.

Step 3: Potatoes ... Cut the small ones in half (lengthwise), and the larger ones in quarters. Add them to a sheet pan lined with foil and drizzle with olive oil, garlic, cumin, salt, and pepper; toss with your hands, and spread out the potatoes on the pan, so they do not overlap.

Step 4: Bake ... In a 425 degree oven, middle shelf, until golden brown. After 10 minutes, I usually flip them over and cook another 10 minutes. They will take approximately 20-25 minutes in all. They should be lightly brown, and crisp.

Step 5: Serve and ENJOY! ... First, this sauce is fantastic with the potatoes; but, it is also good as a dip for other fried foods. Try it as a sauce with lamb, pork, chicken; or a spread on burgers too.