Wash and boil the potatoes for 30 minutes until they're soft.
Drain off the water and place the potatoes onto a baking tray lined with baking paper.
Preheat the oven to 180°C.
Smash the potatoes with a fork or potato masher. Then drizzle olive oil on top, sprinkle the salt flakes on top and add some fresh thyme.
Roast the potatoes for 50 minutes at 180°C fan bake. Remove from the oven and serve with romesco sauce.
Romesco Sauce
Preheat the oven to 180°C fan bake. Alternatively, start preparing the romesco sauce when the smashed potates go into the oven.
Place the capsicum onto a baking tray lined with baking paper and roast for 30 minutes at 180°C fan bake. The skin might go black, that's ok.
After 10 minutes, add the garlic cloves onto the tray with the capsicum and roast for the remaining 20 minutes.
For the last 8 minutes, add the walnuts and almonds onto the baking tray and roast.
Remove everything from the oven and place the capsicum into a container for 10 minutes to steam.
After 10 minutes, remove the capsicum from the container and peel off its skin. Remove the seeds and place the flesh into a high powered blender.
Cut the tips off the garlic clove and squeeze the insides into the blender.
Add the almonds, walnuts, sundried tomatoes, lemon juice, olive oil, salt, water and cherry tomatoes to the blender. Blend until combined and nearly smooth. The nuts don't have to be completely blended in, a little grittiness is actually quite nice.