Salt-Crusted Potatoes with Cilantro Mojo

By susanwadle

Ingredients

• 2 1/4 pounds evenly sized waxy new potatoes, such as fingerling, scrubbed but unpeeled
• Sea salt flakes
• 3 large garlic cloves, roughly chopped
• 1 green chili pepper, seeded and chopped
• Leaves from a bunch of fresh cilantro, roughly chopped
• 1 teaspoon freshly ground cumin seeds
• Scant 1/2 cup extra-virgin olive oil
• 2 teaspoons white wine vinegar, Muscatel if possible

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

Put the potatoes into a wide, shallow pan in which they fit in a single layer. Add 2 tablespoons salt and 1 quart cold water (just enough to cover), bring to a boil, and leave to boil rapidly until the water has evaporated. Then turn the heat to low and continue to cook for a few minutes, gently turning the potatoes over occasionally, until they are dry and the skins are wrinkled and covered in a thin crust of salt.

While the potatoes are cooking, make the cilantro mojo. Put the garlic, green chili pepper, and 1 teaspoon salt in a mortar, and pound into a paste. Add the cilantro leaves, and pound until they are incorporated into the paste. Add the cumin, and gradually mix in the oil to make a smooth sauce. Just before serving, add the vinegar, and spoon into a small bowl.

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