Steam potatoes till just tender, about 15 minutes. Set them aside. Combine oil, peppers, ginger, almonds and cilantro in a large bowl. Add potatoes and toss till well coated. Season with salt and pepper and sprinkle with lemon juice. Spear potatoes with cocktail sticks; arrange on a platter. Serve hot, or keep warm in a 250°F oven for up to 30 minutes.
Note: To powder almonds, place blanched almonds in a food processor and pulse until they are reduced to a powder.
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