Stuffed potatoes filled with Spanish romesco sauce

Ingredients:

• 18 young potatoes (about 450 g)
• 4 cloves of garlic
• 1 teaspoon black peppercorns
• 4 tbsp. l. olive oil
• 1 slice of white bread without crust, torn into small pieces
• 0.5 tbsp. baked bell peppers, chop coarsely
• 1 tbsp red wine vinegar
• 0.5 tsp smoked paprika
• 1 ladyfingers tomato, cored and quartered
• 3 thin slices serrano jamon (about 50 g)
• 2 tbsp sour cream
• 1 tbsp. l. chopped parsley

Preparation:

1. In a medium saucepan, combine the potatoes, 2 cloves of garlic, black peppercorns, and 1 teaspoon of salt. Cover with cold water and bring to a boil. Reduce heat to a simmer and cook for 12-15 minutes, until the potatoes are tender when pierced with a knife. Drain and let cool until the potatoes are not too hot, but still warm.
2. Romesco sauceMeanwhile, heat the olive oil in a skillet over medium-high heat. Slice the remaining 2 garlic cloves and add them to the skillet along with the bread pieces. Cook, stirring, until the bread is golden brown, about 3 minutes. Transfer to a food processor and add the roasted peppers, vinegar, smoked paprika, tomatoes, and 3/4 teaspoon of salt. Puree until smooth.
3. Heat a nonstick skillet over medium heat. Fry the serrano, turning, until crisp, about 2-3 minutes. Transfer to a plate lined with paper towels to drain excess oil, then break into small pieces.
4. InningsCut the warm potatoes in half and use a measuring spoon (1/4 teaspoon) to scoop out a small amount of flesh. Top each half with a little romesco sauce, sour cream, crispy serrano pieces, and a sprinkle of parsley.