Sweet fancy moses. I met Miss Jennis in town at her (amazing, lovely, festooned with vintage suitcases and turned wooden bowls and multiple aprons) apartment for dinner+a movie. Dinner: Cold mexican beers, freshita carnita taquitas, cool citrusy slaw, and these salt-crusted potatoes with “cilantro mojo”. “Cilantro Mojo”? That’s just one facet of this recipe that makes it seem like a real jerk at first. Using words like “mojo”, “scant”, and “Muscatel if possible” almost made me forgo the whole thing and just mash ’em up with butter like I usually do. BUT, if you can get over the pomp, this recipe is a new, stunningly simple technique for cooking fingerling potatoes that leaves them perfectly tender and COVERED IN A SHEEN OF SALT. It knocked our socks right off. +A Movie: “Waiting for Guffman”… needless to say it was a pretty stellar evening.
Salt-Crusted Potatoes with Cilantro Mojo
2 1/4 pounds evenly sized waxy new potatoes, such as fingerling, scrubbed but unpeeled
Sea salt flakes
3 large garlic cloves, roughly chopped
1 green chili pepper, seeded and chopped
Leaves from a bunch of fresh cilantro, roughly chopped
1 teaspoon freshly ground cumin seeds
Scant 1/2 cup extra-virgin olive oil
2 teaspoons white wine vinegar, Muscatel if possible
Put the potatoes into a wide, shallow pan in which they fit in a single layer. Add 2 tablespoons salt and 1 quart cold water (just enough to cover), bring to a boil, and leave to boil rapidly until the water has evaporated. Then turn the heat to low and continue to cook for a few minutes, gently turning the potatoes over occasionally, until they are dry and the skins are wrinkled and covered in a thin crust of salt.
While the potatoes are cooking, make the cilantro mojo. Put the garlic, green chili pepper, and 1 teaspoon salt in a mortar, and pound into a paste. Add the cilantro leaves, and pound until they are incorporated into the paste. Add the cumin, and gradually mix in the oil to make a smooth sauce. Just before serving, add the vinegar, and spoon into a small bowl.
Pile the hot potatoes onto a plate and serve with the mojo, instructing your guests to rub off as much salt from the potatoes as they wish before dipping them in the sauce.
recipe from here, with thanks to Mama for discovering.