Salt Crusted Potatoes Papas Arrugadas Food

PAPAS ARRUGADAS RECIPE (WRINKLED POTATOES)

Steps:

• Clean the potatoes and add them to a large pot.
• Cover them with water, then add in the salt.
• Boil the potatoes for 15 to 20 minutes, until softened.
• Drain the water, then return the potatoes to the pot. Heat back to medium-low heat and let the remaining water evaporate from the pot. You should see a light salt crust form on the potatoes.
• Serve with mojo sauce!

SALT-CRUSTED POTATOES (PAPAS ARRUGADAS)

Steps:

• In a large Dutch oven over high, bring 2 quarts of water to a boil. Add the potatoes, salt and cumin, then cook, stirring occasionally to dissolve the salt and adjusting the heat as needed to maintain a rapid simmer (not a boil), until a fork inserted into the largest potato easily slides in and out, 25 to 30 minutes.
• Drain the potatoes, then spread on a wire rack set on a baking sheet. Let dry until a salt crust forms on the skins, about 5 minutes. Serve with mojo sauces.

WRINKLED POTATOES (PAPAS ARRUGADAS)

Steps:

• Place potatoes in a large sauce pan and add just enough water so potatoes are not completely covered.
• Add salt and bring to a boil over high heat.
• Reduce heat to medium and cook at a lively simmer until potatoes are tender, 20-30 minutes.
• Drain.
• Return the potatoes to the saucepan and place over low heat.
• Shake the pan until a light crust forms on the potatoes, about 1 minute.

POTATOES IN SALT CRUST

Steps:

• Heat oven to 450 degrees. Rub the garlic over the bottom and sides of a 12-inch-round gratin dish or a cast-iron skillet. Brush a thin layer of olive oil over the pan. Sprinkle the rosemary over the bottom of pan, and place potatoes in a snug layer on top.
• In a large bowl, whisk together the salt and flour. Slowly stir in 1/2 cup water until thoroughly combined. Pour the salt mixture over the potatoes in an even layer, making sure to fill in any gaps between the potatoes.
• Roast potatoes 1 hour 15 minutes. Remove pan from oven, and let potatoes cool 5 minutes. Invert pan onto a serving platter or into a large bowl. Drizzle potatoes with olive oil, and serve with sour cream.