Apparently, I’m on a potato kick…as evidenced by two potato recipes two weeks in a row (see last week’s Dutchess Potato recipe)! Being an Idahoan I gotta love my spuds!! The best part is that there are endless ways to cook potatoes. You know…Po-tay-toes! Boil ’em, mash ’em, stick ’em in a stew! Salt crusted, however, is a simply heavenly way to serve them. Add the bright, tangy cilantro mojo & you have an amazing side dish. Enjoy the salt crusted potatoes with cilantro-garlic mojo quickly as they’ll be gone before you know it!
Ingredients
- 2-1/4 lb new potatoes
- 2 T sea salt
- 1 qt cold water
For Cilantro Mojo:
- 3 lg garlic cloves, rough chopped
- 1 jalapeno, seeded & rough chopped
- 1 t salt
- 1 bunch cilantro, rough chopped
- 1 t cumin seeds
- 1/2 c olive oil
- 2 t white wine vinegar
Put the potatoes into a wide, shallow pan so that they fit in a single layer. Add salt & water (just enough to cover) & bring to a boil.
Boil rapidly until the water has evaporated. Turn the heat to low & continue to cook for a few more minutes, gently turning the potatoes over occasionally, until they are dry & the skins are wrinkled & covered in a crusty salt layer.
While the potatoes are cooking, make the cilantro mojo. Put the garlic, jalapeno, salt, cilantro & cumin seeds into a food processor or blender. Puree until a paste forms. Slowly mix in olive oil to make a smooth sauce.
Just before serving, mix in vinegar. Serve alongside the hot potatoes.
Recipe adapted from & Pic Cred: José Pizarro’s Salt-Crusted Potatoes with Cilantro Mojo Recipe on Food52