Recipes
Armenian Potatoes Skewers with Red Chimmichuri
Parboiled and fire-roasted Yukon Golds, scored for maximum texture, brushed with butter, and finished with flaky salt, herbs, and a squeeze of lemon. Served with smoky red chimichurri for bold flavor and just the right amount of heat.
Serves 4
Ingredients
Directions
Ingredients
Red Chimmichuri
- 1 large red bell pepper
- ½ cup, plus 1 teaspoon neutral oil
- 3 cloves garlic, grated
- ¼ sherry vinegar
- 2 tablespoons sweet paprika
- 2 tablespoons allepo pepper flakes or Calabrian chili flakes
- 2 tablespoons dried oregano
- 2 teaspoons Diamond Crystal kosher salt
- ¼ cup packed fresh cilantro or flat leaf parsley leaves
- 1 tablespoon fresh lemon juice
Fire Roasted Skewered Potatoes
- 2 pounds small Yukon Gold potatoes ( about 20)
- Diamond Crystal kosher salt
- ½ cup melted salted butter or extra virgin olive oil
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh oregano or parsley
- 1 lemon, quartered
- Flaky salt
Directions
Red Chimichurri
Heat your grill for direct heat. Rub the bell pepper with 1 teaspoon of the oil and grill until softened and blackened on all sides, about 10 minutes total. Remove to a bowl, cover with a plate or foil, and let sit for 15 minutes. Remove the skin, seeds, and stem, then coarsely chop.
Combine the red pepper, garlic, vinegar, paprika, chile flakes, oregano, parsley, and salt in the bowl of a food processor. Pulse a few times to combine. With the motor running, stream in the remaining ½ cup of oil and the lemon juice until the mixture is combined and slightly smooth (a bit of texture is fine).
Transfer the sauce to a bowl and let it sit at room temperature for at least 30 minutes to allow the flavors to meld. The chimichurri can be made up to 2 days in advance and stored tightly covered in the refrigerator. Bring to room temperature before using.
Fire Roasted Skewered Potatoes
Put the potatoes in a large pot, cover with cold water by 2 inches, add 3 tablespoons of salt, and bring to a boil. Cook until just tender — when a skewer inserted into the center meets no resistance — about 15 minutes. Drain well and spread on a sheet pan in an even layer to cool. Refrigerate for at least 2 hours and up to 48 hours before grilling.
Thread the potatoes lengthwise onto each of three 12- to 14-inch flat metal skewers, dividing them evenly. Using a paring knife, make 4 or 5 parallel crosswise cuts into each potato, stopping when the blade reaches the skewer; leave the second sides of the potatoes uncut. Brush the potatoes on all sides with half of the butter or oil, and season well with salt and pepper.
Place the skewered potatoes over direct heat and cook, turning occasionally, until browned all over, 5 to 7 minutes. Transfer to a platter, brush with the remaining butter, and sprinkle with flaky salt and the oregano. Serve with lemon wedges.