The smokey flavor of cedar infused with these patatas looks great on the table, and paired with our own cranberry almond romesco sauce this is a nice Northwest take on a classic Spanish Tapas dish.

Total Time: 25 minutes
Servings: 10


  • 10 Cedar skewers

  • 30 Baby Potatoes

  • 1tbsp Kosher Salt

  • For the Sauce

  • 2 Red Bell Peppers

  • 1 Clove garlic

  • 2oz whole canned cranberries

  • 1/2 cup Raw Almonds

  • 1Tbsp Sherry Vinegar

  • 1/2 cup olive oil

Chef's Tip

Extra cranberry almond romesco sauce? Bread rolls and left over turkey will make short work of that.


1. Bring a pot of water to a boil, add the salt and potatoes. Cook for 10 minutes or until tender, drain, cool and set aside.

2. Soak skewers in water for several minutes and preheat grill to 400°F.

3. Meanwhile make the sauce, char the peppers on the grill and remove the skin and seeds. Place in a food processor with all remaining ingredients except the oil. With the machine running, slowly add the oil in a steady stream.

4. Carefully skewer 3 potatoes onto each piece of cedar and brush with oil, season with salt and place on the grill. Cook until the skin turns golden brown.

5. Serve hot with the Romesco sauce and enjoy!