Idaho® Potato and Ground Lamb Skewers


  • Smoked Paprika Oil:
  • 1/3 cup canola oil, heated
  • 1 teaspoon smoked paprika
  • 1 teaspoon annato seeds (optional)
  • Twice-Cooked Basque Potatoes:
  • 2 1/2 - 3 pounds Idaho ® Russet potatoes
  • Kosher Salt
  • 1/4 cup canola oil
  • 1 teaspoon oregano, crumbled
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, fine grind
  • Cumin Scented Lamb Albondigas:
  • 1 pound ground lamb, icy cold
  • 1/3 cup dry breadcrumbs, fine
  • 1 medium onion, minced
  • 1 teaspoon cumin, ground, toasted
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, ground
  • 1 egg, beaten, icy cold
  • Smoked Paprika Aioli:
  • 1/2 cup mayonnaise
  • 1 teaspoon tomato paste
  • 1/2 teaspoon agave nectar
  • 1/2 teaspoon finely chopped garlic
  • 1/2 teaspoon smoked Spanish paprika
  • Dash ground cayenne
  • Idaho® Potato and Ground Lamb Skewers
  • 16 pieces baguette style bread, bias-sliced, 1-inch
  • Smoked Paprika Oil
  • 16 pieces pimiento-stuffed olives, large
  • 32 pieces Twice-Cooked Basque Potatoes
  • 16 patties Cumin Scented Lamb Albondigas
  • Smoked Paprika Aioli
  • 16 skewers


Smoked Paprika Oil:
  1. Combine heated canola oil with smoked paprika and annato seeds, if using, and mix well. Cool completely and then strain.
Twice-Cooked Basque Potatoes:
  1. Cut potatoes into uniform pieces of approximately 1 ounce each.
  2. In large pot or steam kettle cover potatoes with cold salted water. Heat just to a boil. Simmer just until barely fork tender. Drain well.
  3. Toss potato pieces with oil and seasonings. Mix to coat each piece.
  4. Arrange potatoes on an oiled baking sheet. Bake at 375°F until golden brown, about 30 minutes. Turn as needed to assure even coloration during cooking.
Cumin Scented Lamb Albondigas:
  1. Combine lamb and breadcrumbs with onion, garlic and seasonings. Add beaten egg and mix to combine well. Form into small (3 tablespoon) patties. Cook on a hot grill until nicely browned on both sides.
Smoked Paprika Aioli
  1. Combine all ingredients. Season to taste with salt and pepper.
  1. Brush Smoked Paprika Oil on both sides of each bread slice.
  2. Toast on hot grill (or in hot oven) until golden on both sides.
  3. On each skewer, skewer one olive, followed by one piece of potato, one lamb albondiga, and then a second piece of potato. Place one tablespoon of Smoked Paprika Aioli onto each toast slice. Insert one skewer into each toast slice.
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Yield: 8 servings

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