makes 30 to 36 potatoes
3 pounds baby new potatoes (1 to 1 1/2 inch diameter)
2 tablespoons Santa Fe Olive Oil & Balsamic Company’s extra virgin olive oil
1 to 2 jalapeno chilies, seeded an minced
1 to 2 tablespoons grated fresh ginger
1/2 cup powdered almonds
2 tablespoons minced cilantro
freshly ground pepper
fresh lemon juice
Steam the potatoes until they are just tender, about 15 minutes. Set them aside. Combine the oil, chilies, ginger, almonds, and cilantro in a large bowl. Add the potatoes and toss until well coated. Season with salt and pepper and sprinkle with lemon juice. Spear the potatoes with cocktail sticks; arrange them on a platter. Serve hot or keep warm in a 250 F oven for up to 1/2 hour.
Note: To powder almonds, place blanched almonds in a food processor and “pulse” until they are reduced to a powder.