Salted Potatoes with Herb Sauce
"Recipe source: Curate cookbook This recipe originally is from the Canary Islands where the potatoes were cooked in sea water -- this process mimics that process by cooked in salted water."
Original is 4-6 servings
Ingredients
- Sauce
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- Potatoes
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Nutritional
- Serving Size: 1 (291.6 g)
- Calories 404.5
- Total Fat - 27.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 0 mg
- Sodium - 7553.4 mg
- Total Carbohydrate - 37.3 g
- Dietary Fiber - 6 g
- Sugars - 2.7 g
- Protein - 4.3 g
- Calcium - 48.2 mg
- Iron - 2.2 mg
- Vitamin C - 32.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Make the sauce (mojo verde) in a food processor, process the ingredients (cilantro - cumin) until smooth, you will need to scrap the bowl occasionally.
Step 2
Make the potatoes: in a large pot cover the potatoes with about 6 cups water and then add the salt; over high heat bring to a boil, stirring to dissolve the salt; reduce heat so you have a steady boil and cook for 30 minutes or until tender; drain but reserve 1/4 cup of the cooking liquid. Return potatoes to pot and cook over medium high heat for 30 minutes or until all the liquid evaporates -- the potatoes will become coated with a shell of salt. Keep cooking until saucepan is dry and potatoes are covered evenly with salt and then transfer them to a large bowl and shake and toss to remove excess salt -- salt will flake off. Serve with the sauce.
Tips
No special items needed.
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