Cut the potatoes (peeled) into rounds that are a ¼ inch (.625 cm) thick, then add them into a stock pot, fill with cold water, just enough to barely cover the potatoes, season with sea salt and heat with a high heat

Meanwhile, add in 5 jarred roasted red bell peppers into a food processor, along with ¼ cup canned tomato paste, 1 clove of garlic, 8 roasted almonds & 8 roasted hazelnuts, 1 tsp white wine vinegar and ¼ cup (60 ml) extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed for 1 to 2 minutes or until you end up with a creamy sauce, set aside

About 15 minutes after turning on the heat on the potatoes, they should be fully cooked through, just pierce them with a toothpick, if it easily goes in they are ready, you don´t want to overcook the potatoes, gently remove them from the stock pot and transfer over a wire rack

Grease a 12 inch x 9 inch (30 cm x 22 cm) casserole dish with 1 tbsp (15 ml) extra virgin olive oil

Once the potatoes are dry, add them into the casserole dish, making sure they´re all in a flat layer and season them with black pepper, then gently add the romesco sauce over the potatoes, making sure to coat the entire top surface, finely grate 1 cup of Manchego cheese over the sauce, once again making sure to cover the entire top surface

Add the casserole dish into a preheated oven, bake + broil option (bottom + top heat) 220 C - 425 F

After 10 to 15 minutes and the cheese is fully melted and has developed a golden crust, remove from the oven, sprinkle with finely chopped parsley and serve at once, enjoy!