sf wrote:

>> "Potato Goop" (herb-garlic) kebabs with:
>> catsup
>> sun-dried tomato mayo
>> red-wine vinegar
>> sour-cream-and-dill sauce
>
> Sounds interesting! Please expand on this one...... cut up potatoes
> (marinated in an herb-garlic mixture) roasted on a kebab? I have all
> the ingredients, just need a little more structure.

The "Potato Goop" recipe is from the _Cafe Beaujolais_ cookbook. You start
off by par-cooking potatoes. The recipe calls for new potatoes, but you can
use any potato, though the cooking method will differ depending on what kind
of potato you choose. If you choose russet potatoes, you'd cut them into
two-inch cubes, brush them with oil, and bake them for about 20 minutes. If
you choose new potatoes, you boil them whole for about 15 minutes. If you
choose Yukon Gold or some other full-size waxy potato, you cut them into
cubes and parboil them. Then you roll the potatoes in a "goop" made from
olive oil, mashed garlic, and herbs. (I forget which herbs the recipe
specifies. I used a mixture of rosemary and Penzey's Herbes de Provence.)
The original recipe has you then bake the potatoes on sheet pans until they
get crusty, but I skewered and grilled them instead. When the potatoes are
done, sprinkle with coarse salt.

Bob