Patatas de Ají Amarillo

5-6 waxy potatoes

2 small onions

4 cloves garlic

3 roma tomatoes, peeled

stale bread

1 green pepper

2 tbsp ají amarillo paste

pimentón de la vera

1 tsp cumin

stock cubes

1/3 cup white wine

150g blanched almonds

1. Blanch and peel tomato, boil and drain stock.
2. Start making the majado by frying first the almonds, then the bread, then the smashed garlic and parsley, all in the same bath of olive oil. Add everything to a jar and blend with a bit of stock (~2/3 cup).
3. Meanwhile with the same oil, fry the sofrito (onions, bell pepper, peeled tomato, minced garlic) until sweating and slightly brown. Add spices (pimentón, cumin, cayenne if using, black pepper, salt, celery salt, white pepper. Stir for one minute. Add aji panca, stir for another minute.
4. Add 1/3 cup of the mixture to the majado, blend again.
5. Deglaze the pan with 1/2 cup white wine. Add potatoes, stir for a couple minutes. Add majado and remaning stock, bring to a boil then let simmer for 45 minutes.
6. Serve with freshly chopped parsley.