Rosemary Skewered Baby Red Potatoes With Skordalia

• 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.
2. 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.
3. 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.rnrnGreat leftovers!

skewered potatoes, red potatoes, rosemary, porcini salt, black pepper, olive oil, vinegar, skordalia, blanched almonds, lemon juice, olive oil, garlic, salt, potato water, ground red pepper

Taken from food52.com/recipes/12709-rosemary-skewered-baby-red-potatoes-with-skordalia (may not work)