Wrinkled Potatoes Food

WRINKLED POTATOES

Wrinkled Potatoes image

Make these delicious wrinkled potatoes, courtesy of Jose Andres, which can be found in his cookbook, "Made in Spain," along with these two fantastic dipping sauces: Mojo Rojo and Mojo Verde.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Serves 4

Number Of Ingredients 3

Ingredients

2 pounds baby potatoes
1 cup salt, plus more as needed
Mojo rojo or mojo verde, for dipping

Steps:

Place the potatoes in a deep, medium-size pot. Add enough water to cover, and salt. Potatoes should float in the salted water; if not, add more salt.
Place pot over high heat and bring to a boil. Immediately reduce heat to a simmer and cook until potatoes are easily pierced with the tip of paring knife, 25 to 30 minutes.
Drain water from pot, leaving just enough to cover the bottom. Return pot to low heat and cook, shaking pot until the salt covering the potatoes begins to crystallize, about 5 minutes. Remove from heat and cover pot with a clean kitchen towel until potato skins have wrinkled, about 10 minutes. Serve immediately with dipping sauces, as desired.

WRINKLED POTATOES (PAPAS ARRUGADAS)

Wrinkled Potatoes (Papas Arrugadas) image

These rather dry little potatoes are served with almost every meal on the Canary Islands. They use a small potao with a light brown skin, but unless you have access to a specially market, use golf-ball size red or white new potatoes. Large grained sea salt is the secret. Serve with Mojo Rojo or Mojo Verde ( see recipes I've posted). Very simple recipe for beginner cook. From Eating Well.

Provided by Bev I Am

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

8 new potatoes, about 1 1/2 inches in diameter, scrubbed
1/2 cup sea salt

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.

Nutrition Facts : Calories 261.8, Fat 0.3, SaturatedFat 0.1, Sodium 13973.3, Carbohydrate 59.4, Fiber 7.5, Sugar 2.6, Protein 6.9

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