Baby Potatoes Coated with Almonds

3  pounds new potatoes

¾ cup almonds

2  tablespoons almond oil

2  seeded, minced jalapeño peppers

2  tablespoons grated gingerroot

2  tablespoons minced cilantro

Celtic salt and pepper to taste

Fresh lemon juice

Steam the unpeeled potatoes for about 15 minutes or until tender. Place the almonds in a food processor container and pulse until reduced to a fine powder. Combine the almond powder, jalapeños, ginger, almond oil, and cilantro in a large bowl. Add the steamed potatoes; toss until well coated. Season with salt and pepper and sprinkle with lemon juice. Spear the potatoes with cocktail picks; arrange on a platter. Serve hot.

Yield: 12 to 15 servings

Adapted from a recipe found on RecipeLand.com