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Salt-Crusted Fingerling Potatoes

5.0(375)

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.

by David Latt

Open original recipe

Quick, Appetizer

Servings

4 servings

Total time

20 min

Calories / serving

335 kcal

Ingredients (8)

serves

1 pound fingerling potatoes, washedpotato
3 cups waterwater
1/2 cup Kosher saltsalt
2 garlic cloves, skins ongarlic
1 cup Italian parsley, washed, leaves onlyparsley
1 cup cilantro, washed, leaves onlycilantro
1/2 cup olive oilolive-oil
1/4 teaspoon black pepperpepper

Instructions (5 steps)

01Put 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.
02Lower 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.
03Use 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.
04To 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.