Potatoes Salt-Crusted with Cilantro Mojo

By timbrehse

Ingredients

• Salt-Crusted Potatoes
• 2 1/4 2 1/4
• pounds evenly sized waxy new potatoes, such as fingerling, scrubbed but unpeeled
• Sea salt flakes
• Cilantro Mojo
• 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

Adapted from food.com

Preparation

Step 1

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.

Pile the hot potatoes onto a plate and serve with the mojo, instructing your guests to rub off as much salt from the potatoes as they wish before dipping them in the sauce.