1. Preheat the oven to 425°F. Quarter the potatoes. Place in a bowl and drizzle with 1 tbsp olive oil, turmeric, and salt (in moderation). Toss to coat evenly. Arrange on a foil-lined baking sheet and roast for 20 min, or until crisp and golden brown, turning once or twice to ensure fries brown on all sides.
2. While the potatoes roast, roughly chop the bell peppers. Cut the bread into pieces. Slice the garlic and quarter the tomatoes.
3. Add the bell pepper, garlic, tomatoes, almonds, red wine vinegar, bread, parsley, cayenne, and remaining 5 tbsp olive oil to a food processor, and pulse until you get a chunky purée. Serve the sauce with the potatoes.
Per serving: 306 calories, 26.8g fat, 3.4g saturated fat, 55mg sodium, 10.1g carbohydrate, 3.8g fiber, 4.6g sugar, 4.6g protein