Romesco-Topped Potato Bites

Ingredients

• 1 teaspoon peppercorns whole black
• 1 pound fingerling potatoes 
• 4 cloves garlic 
• 6 servings kosher salt 
• 4 tablespoons olive oil extra-virgin
• 1 tablespoon parsley chopped
• 1  plum tomatoes cored quartered
• 1 tablespoon red wine vinegar 
• 0.5 cup roasted peppers red drained coarsely chopped
• 1.5 ounces serrano ham thin
• 0.5 teaspoon paprika smoked
• 2 tablespoons cup heavy whipping cream sour
• 1 slice bread white

Equipment

• food processor
• bowl
• frying pan
• paper towels
• knife
• pot

Directions

1. Combine the potatoes, 2 of the garlic cloves, the peppercorns and 1 teaspoon kosher salt in a medium pot. Cover with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender when pierced with a thin knife, 12 to 15 minutes.
2. Drain and cool until still warm but no longer hot.
3. Meanwhile, heat the oil in a medium skillet over medium-high heat. Slice the remaining 2 garlic cloves and add to the oil along with the bread pieces. Cook, stirring, until the bread is golden, about 3 minutes.
4. Transfer to the bowl of a food processor and add the red peppers, vinegar, smoked paprika, tomatoes and 3/4 teaspoon kosher salt. Puree until smooth.
5. Heat a nonstick skillet over medium-high heat until very hot. Cook the Serrano until crispy, turning, 2 to 3 minutes.
6. Transfer to a paper towel-lined plate to drain and then break into small pieces.
7. To serve: Halve the warm potatoes and scoop out a small bit of the insides using a 1/4-teaspoon measure. Top the halves with a bit of the romesco sauce, sour cream, crispy Serrano shards and a sprinkle of parsley.