April 7, 2010

Salt-kissed potatoes, the Canary Islands way: Cooking in heavily salted water wrinkles the skins and leaves them with a light crusting of salt. (Janet Mendel, 4/07/10,Los Angeles Times)

Use small (1 1/2 to 2 inch), waxy potatoes. Wash the potatoes but do not peel them.

1 1/2 pounds small potatoes

1 tablespoon coarse salt

2 cups water

1. Place the potatoes in a wide pan with the salt and water. Bring to a boil and cook on a high heat until all the water has evaporated, about 20 minutes. The potatoes should be tender, coated with white salt and their skins slightly wrinkled. They can be reheated by adding a small quantity of water and allowing it to boil off.

2. If using very small new potatoes, cook them in the water just until tender when probed with a skewer. Drain off the excess water and return the potatoes to the heat to dry them.

Posted by Orrin Judd at April 7, 2010 6:25 PM
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