YIELD: 100 portions
For Smoked Paprika Oil:
1 qt. canola oil, heated
¼ cup smoked paprika
¼ cup annatto seeds
For twice-cooked potatoes:
16 lbs. Russet potatoes kosher salt, to taste
1 ½ cups canola oil
2 Tbsps. oregano, crumbled
2 Tbsps. kosher salt
2 Tbsps. black pepper, fine grind
For Cumin Scented Lamb Albondigas:
6 lbs. 8 oz. American lamb, fine grind, icy cold
10 oz. breadcrumbs, fine
10 oz. onion, minced
2 Tbsps. cumin, ground, toasted
2 Tbsps. kosher salt
1 Tbsp. black pepper, ground
12 oz. egg, beaten, icy cold
canola oil, as needed
For Vegan Smoked Paprika Aioli:
1 gallon prepared vegan aioli
⅔ cup tomato paste
¼ cup agave nectar
⅓ cup smoked Spanish paprika
1 ½ tsps. cayenne, ground
white pepper, finely ground
100 pieces baguette style bread, bias-sliced, 1”
1 qt. smoked paprika oil (recipe follows)
100 pieces pimiento-stuffed olives, large
200 (2 oz.) twice-cooked Basque potatoes (recipe follows)
100 pieces cumin scented lamb albondigas (recipe follows)
1. For smoked paprika oil: Combine heated canola oil with smoked paprika and annatto seeds. Mix well. Cool completely and strain for use. Hold chilled up to 1 week.
2. For twice baked potatoes: Cut potatoes into uniform pieces of approximately 1 oz. each. In large pot cover potatoes with cold salted water. Heat just to a boil. Simmer until just barely fork tender. Drain well and shake or stir over heat to dissipate steam and roughen edges of each piece. Toss potatoes with oil and seasonings. Mix to coat each piece and arrange on oiled sheet pans.
3. Bake potatoes at 375°F until golden brown, about 30 minutes. Turn as needed for even coloring during cooking. Hold uncovered up to 1 hour.
4. For lamb albondigas: Combine lamb with onion, breadcrumbs and seasonings in mixer bowl with paddle attachment. Mix just to combine. Test cook small bit and adjust seasonings with salt and pepper. Add beaten egg. Mix to combine well. Portion firmly with 1.5 oz. scoop. Flatten each portion slightly into slider patty shape.
Cover and chill.
5. Cook lamb patties on hot (350°F) grill until nicely browned on both sides, and an internal temperature of 130°F is reached. Hold covered up to 1 hour.
6. For aioli: Combine all aioli ingredients in mixer bowl fitted with wire whip attachment. Mix at low speed to combine well. Taste and adjust seasoning. Transfer to storage container. Cover and chill. Hold chilled up to 1 week.
7. For assembly of kabobs: Brush smoked paprika oil on both sides of each bread slice. Toast on hot grill or oven until golden on both sides. Reserve.
8. Working in batches, skewer one olive onto long pick or bamboo skewer.
9. Add one piece of potato to each skewer, moving olive up. Add one lamb patty to each skewer next. Finish with a second piece of potato.
10. Pipe one half oz. of aioli onto each reserved toast slice. Insert one skewer into each toast slice at an angle that permits arrangement on service line. Hold uncovered up to 1 hour.
Photo and recipe: Idaho Potato Commission