Crispy smashed potatoes with green romesco

Method

1. Heat the grill to high. Put the peppers on a tray, brush them with oil, then put them under the grill for 20 minutes, turning occasionally, until blackened all over. Put them in a bowl, cover and leave until cool enough to handle. Meanwhile, heat the oven to 180°C fan/gas 6.
2. Bring a large pan of salted water to the boil. Cook the potatoes in the water for 15 minutes, then drain and toss with the thyme, a pinch of salt and half the oil. Tip them out onto a baking tray and partially crush each one with the heel of your hand, or something flat and heavy like a tin of tomatoes. Drizzle again with the remaining oil, then roast in the oven for 40 minutes, flipping them over a few times to get an even roasting and lots of crispy bits. Discard the thyme sprigs.
3. Meanwhile, once the peppers are cool enough to handle, peel and discard the blackened skin, stalks and seeds, then put the flesh in a blender with the rest of the romesco ingredients (saving a few of the smaller basil leaves to garnish). Whizz into a smooth(ish) sauce. Taste and season with salt, pepper and a little more lemon juice.
4. To serve, spread the romesco onto a platter and top with the crispy potatoes, then crumble over the feta and sprinkle with the reserved basil leaves.