Idaho® Potato and Ground Lamb Skewers
Yield: 8 servings
Ingredients:
- 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
Directions:
Smoked Paprika Oil:
- Combine heated canola oil with smoked paprika and annato seeds, if using, and mix well. Cool completely and then strain.
Twice-Cooked Basque Potatoes:
- Cut potatoes into uniform pieces of approximately 1 ounce each.
- 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.
- Toss potato pieces with oil and seasonings. Mix to coat each piece.
- 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:
- 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
- Combine all ingredients. Season to taste with salt and pepper.
Skewers
- Brush Smoked Paprika Oil on both sides of each bread slice.
- Toast on hot grill (or in hot oven) until golden on both sides.
- 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.