Rosemary Skewered Baby Red Potatoes With Skordalia

Name: Rosemary Skewered Baby Red Potatoes With Skordalia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Skewered potatoes; 6-8 baby red potatoes, cleaned and parboiled, reserve the potato water; 2 Rosemary branches or 2 wooden skewers, soaked in water; Porcini salt, or Mediterranean seasoned salt, kosher, or sea salt; Black pepper; Olive oil; Balsamic vinegar; Skordalia; 5-6 ounces blanched almonds, or half almonds and 1/2 toasted pine nuts; 4 tablespoons fresh lemon juice and a little zest; 1/4 cup olive oil, equal parts EVOO and a milder olive oil; 1 head roasted garlic; salt and pepper; 1/2 cup potato water; *optional ground red pepper flakes

Servings: persons

Skewered potatoes
6-8 baby red potatoes, cleaned and parboiled, reserve the potato water
2 Rosemary branches or 2 wooden skewers, soaked in water
Porcini salt, or Mediterranean seasoned salt, kosher, or sea salt
Black pepper
Olive oil
Balsamic vinegar
Skordalia
5-6 ounces blanched almonds, or half almonds and 1/2 toasted pine nuts
4 tablespoons fresh lemon juice and a little zest
1/4 cup olive oil, equal parts EVOO and a milder olive oil
1 head roasted garlic
salt and pepper
1/2 cup potato water
*optional ground red pepper flakes

1
["Strip the rosemary sprig 2/3rds the way up and skewer the potatoes, drizzle with olive oil, seasonings and a drizzle of balsamic vinegar. Place in container seal, refrigerate or place in cooler.", "Make the Skordalia: Use a food processor to make the almond puree adding the garlic, lemon juice, salt+pepper and slowly drizzle in the olive oil. Most of the time the puree is too thick, so this is where you can start adding some of the potato water to thin the puree. I store the puree in a stick blender container and give it final whirl adding a little more water if necessary, serve at room temperature.", "Grill the potatoes and your choice of veggies and meat, chicken or fish. Place some of the puree in a serving dish or on a plate, top with hot potatoes and vegetables, drizzle with a little olive oil and serve.
2
Great leftovers!"]

1480

kcal

Calories

103

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Skewered potatoes, 6-8 baby red potatoes, cleaned and parboiled, reserve the potato water, 2 Rosemary branches or 2 wooden skewers, soaked in water, Porcini salt, or Mediterranean seasoned salt, kosher, or sea salt, and more.

Yes, Rosemary Skewered Baby Red Potatoes With Skordalia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!