Salt Crusted Potatoes With Cilantro Mojo Recipes

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SALT-CRUSTED POTATOES WITH CILANTRO MOJO



SALT-CRUSTED POTATOES WITH CILANTRO MOJO image

Categories     Potato     Side

Yield 6 servings

Number Of Ingredients 10

Salt-Crusted Potatoes
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

Steps:

  • 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.

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  • 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). Place over medium high heat and bring to a boil.
  • Leave it to boil rapidly until the water has evaporated. Turn the potatoes gently occasionally while they cook. When the water is mostly gone, reduce the heat to medium low, or even low depending on your stovetop. You want all the water gone, the potatoes somewhat wrinkled, and coated in a crusty salt layer. Obviously, you do not want them to burn or scorch, so if that seems a risk, turn the heat down further. When the pan is completely dry and the potatoes are salt crusted, take the pan of the heat.
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