Tuesday, June 4, 2013
Salt Crusted Potatoes with Cilantro Mojo
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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.
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.