Tuesday, June 4, 2013

Salt Crusted Potatoes with Cilantro Mojo

These potatoes are so, so, so, so good! They are even easier to make than they are to eat. Each little potato packs a perfectly salty crust on the outside and creamy, yukon gold center. Served with a fragrant, cilantro sauce, this dish is a great appetizer, snack or tapas.

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Salt Crusted Potatoes
serves 3-4 as tapas or appetizer
1 1/2 lbs baby yukon golds, whole, unpeeled (as close to the same size as possible)
2 tbl coarse sea salt

Place the whole potatoes in a pot big enough so they sit in one layer. Add cold water, just enough to cover. Add the salt. Place over high heat and boil rapidly until the water has evaporated, stirring the potatoes every so often to ensure even cooking.
Once the water has evaporated, lower the heat to medium-low and cook 2-3 more minutes, tossing the potatoes to evenly coat with salt.
Serve with cilantro mojo.

Cilantro Mojo
1/2 cup extra virgin olive oil
3 garlic cloves
1 bunch cilantro
1 jalapeno, seeded, roughly chopped
1/4 tsp black pepper

Combine all of the ingredients and blend into a slightly chunky sauce. If serving with the potatoes, do not season with salt. If making this for another dish, taste and season with salt.


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