Sunday, June 09, 2013
salt crusted potatoes with cilantro
- 2 1/4pounds evenly sized waxy new potatoes, such as fingerling, scrubbed but unpeeled
- Sea salt flakes
Cilantro Mojo
- 3large garlic cloves, roughly chopped
- 1green chili pepper, seeded and chopped
- Leaves from a bunch of fresh cilantro, roughly chopped
- 1teaspoon freshly ground cumin seeds
- Scant 1/2 cup extra-virgin olive oil
- 2teaspoons white wine vinegar, Muscatel if possible
- 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.
# posted by Chelsea @ 11:31 AM 
