YIELD: 24 BROCHETTES 6 lbs. red, yellow and purple potatoes, unpeeled, cut into 1 ½" cubesFor the Charmoula:3 cups fresh cilantro leaves3 cups parsley leaves2 cups lemon juice¾ cup white wine vinegar24 cloves garlic3 Tbsps. kosher salt2 Tbsps. papkrika1 ½ tsps. ground cumin½ tsp. cayenne pepper 3 cups Charmoula48 pickled lemon rind, 1" pieces48 bay leaves, fresh or dried48 pitted kalamata olivesAs needed, prepared Moroccan spice blend 1. Simmer potatoes until tender; drain. 2. For the ...

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