Preheat the oven to 180'C.
If the new potatoes are on the large size, cut them into halves or quarters. Leave them whole if small. Place in a baking tray and add the rosemary, halved garlic cloves, salt and pepper. Drizzle the olive oil over the dish and then roast in the oven for 20 minutes or until the potatoes are cooked through.
Spread the almonds on to a baking tray and toast in the oven.
Peel and finely dice the garlic and the dried red chilli. Peel and dice the onions, plum tomatoes and the sundried tomatoes.
Heat a frying pan and add the olive oil and the onion. Cook until soft and translucent and then add the sherry vinegar, paprika, cayenne pepper, sundried tomatoes and the plum tomatoes. Cook for 20 minutes over a medium heat - the sauce should be thick and chunky. Add the toasted almonds and then transfer the mixture to a food processor. Blend to a smooth sauce and then serve on top of the roasted potatoes.
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