Saturday, January 18, 2014
Salt Crusted Potatoes with Cilantro Mojo Dipping Sauce
Yield: 2-4 servings
Ingredients for potatoes:
2 pounds small potatoes (I chose a selection of fingerlings with a few red potatoes thrown in)
Sea salt (I used Maldon)
Cilantro Mojo Ingredients:
6 garlic cloves, roughly chopped
1 serrano pepper, seeded and chopped
1 bunch cilantro, roughly chopped
1 small red onion, roughly chopped
1 teaspoon cumin
1/2 cup extra-virgin olive oil
2 teaspoons white wine vinegar
Place the potatoes into a wide pan in a single layer. I used a large skillet. Add 4 tablespoons of salt and enough water to cover the potatoes. Bring water to a boil and allow to boil rapidly until all of the water has evaporated. Turn the heat down to low and cook in the dry pan for an additional 5-10 minutes, turning the potatoes occasionally, until they are dry and the skins begin to wrinkle. The skins should be covered with a thin crust of salt.
Make the mojo dipping sauce while the potatoes are cooking. The sauce is very similar to a chimichurri and could be made spicier, if desired, with the addition of a bit of cayenne or more pepper. Using a blender or food processor, combine all of the vegetables and blend until smooth. Add the oil, spices, and vinegar and mix until combined. Season to taste and reserve.
To serve, place potatoes on plate with the mojo. If your guests desire, they can wipe a bit of the salt off of their potatoes before dipping in the mojo sauce.
I served this as a side dish to a delicious strip steak, as you can see, but it could also be served as an appetizer. Enjoy!