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SALT ENCRUSTED POTATOES WITH CILANTRO MOJO

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This head-cocking, curious dish was on regular rotation for Happy Hour at our Inn. The creaminess of the potatoes combined with the salty crust and bright cilantro mojo sauce result in an explosion of flavor. They’ll have your Guests going from curious to converted. h/t to Chef Jose Pizzaro and Food 52 Genius Recipes for putting it in front of us.

INGREDIENTS

Salt encrusted potatoes

  • 2 1/4 pounds fingerling potatoes, scrubbed but unpeeled

  • Sea salt flakes - We prefer Maldon Salt Flakes. . Do not try with table salt or sea salt.

Cilantro Mojo

  • 3 large garlic cloves, roughly chopped

  • 1/2 jalapeno,, seeded and chopped

  • Leaves from a bunch of fresh cilantro, roughly chopped

  • 1 drop dōTERRA Cilantro Essential Oil

  • 1 teaspoon freshly ground cumin seeds - ground in a mill or mortar

  • 1/2 cup extra-virgin olive oil

  • 1 teaspoons white wine vinegar

PREPARATION

Put potatoes into a wide, shallow pan in a single layer. Take care to select a pan that will allow for a single layer and also enough room to turn the potatoes. Add 2 tablespoons of flake salt, 1 quart cold water or just enough to cover the potatoes,, bring to a boil, and boil rapidly until the water has almost evaporated. Turn the heat quickly to low and continue to cook for a few minutes, gently turning the potatoes to coat in the salt, and continue turning until they are dry and the skins are covered in a thin crust of salt. Take care to remove the pan from heat immediately after the water has evaporated.

While the potatoes are cooking, make the cilantro mojo. Put garlic, green chili pepper, 1/2 teaspoon salt , cilantro leaves, freshly ground cumin. into a food processor with 1/2 the oil. Gradually mix in the remaining oil to make a smooth sauce. Just before serving, add the vinegar, Cilantro essential oil, mix well, and spoon mixture into a small dipping 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.

Allison Baldwin