SALT-CRUSTED FINGERLING POTATOES
This is a delicious appetizer that can be cooked in a few minutes, adapted from a dish served by José Andrés at The Bazaar, his restaurant in Los Angeles. Over several visits, I enjoyed his extravagant treats, like the sticks of foie gras wrapped in cotton candy and the crispy cones filled with cauliflower cream and American caviar, but the dish I kept thinking about was "Salty Wrinkled Potatoes." He flies in potatoes from Cape Verde. I pick up fingerling potatoes from our local farmers' market and can't tell the difference. Select the smallest fingerlings you can find.
Provided by David Latt
Categories quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the potatoes, water, and Kosher salt into a pot and simmer uncovered for 10 minutes. With a wooden skewer, test to see if they are tender. Pour off most of the water, reserving as much salt as possible.
- Lower the heat and keep a watchful eye on the potatoes. The goal is to let the water evaporate so the potatoes are coated in salt. Be careful not to burn the salt or the potatoes. Cook another 3 to 4 minutes, then remove the potatoes and let cool.
- Use a kitchen towel to wipe the excess salt off each potato, leaving only a light dusting of salt on each. Clean the potatoes one by one so the skins don't break.
- To make the dipping sauce, start by putting the garlic cloves on a skewer. Char them on an open flame. Brush off the blackened skins and roughly chop. Place the parsley and cilantro leaves, the roasted garlic, black pepper, and olive oil into a mini-blender and puree to a smooth consistency.
- Pour the sauce into a small bowl. Serve the potatoes and sauce at room temperature.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 788 milligrams, Sugar 1 gram
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Leah Istifanus
[email protected]These potatoes were a great side dish for my roasted chicken. They were crispy and flavorful.
Mcguire Hawkins
[email protected]Delicious! I will definitely be making this recipe again.
Vashon Moore
[email protected]I'm not sure what I did wrong, but my potatoes didn't turn out crispy at all.
gutt fortnite
[email protected]These potatoes were perfect! I served them with grilled chicken and vegetables.
Farwestern Cultures
[email protected]I would recommend using smaller potatoes for this recipe. The larger potatoes took longer to cook and didn't get as crispy.
Miracle Howard
[email protected]Overall, I thought this recipe was good. The potatoes were cooked well and the salt crust added a nice flavor.
Melanie Wells
[email protected]The potatoes were a little bland for my taste.
Inshal pari
[email protected]These potatoes were easy to make and very delicious. I will definitely be making them again.
Shagayeg Azizi
[email protected]I've made this recipe several times and it always turns out great. The potatoes are always cooked perfectly and the salt crust is the perfect amount of salty.
Leela Poudel
[email protected]These potatoes were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, and the salt crust added a delicious flavor.