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Salt-Crusted Potatoes (Papas Arrugadas)
It's best to use whole small, lower-starch potatoes, such as fingerlings or Yukon Golds that are 1 to 1½ inches in diameter. Larger potatoes that have been cut into chunks won't work. Serve the potatoes with the garlicky, lightly spicy mojo picón and the herbal and cooling mojo verde.
6
Servings
Tip
Don’t peel the potatoes before cooking. The skins hold the potatoes together and form a wrinkly outer layer, a defining characteristic of papas arrugadas. Don’t reduce the amount of salt; the full amount is needed to form the salt crust on the potatoes. The interiors won't taste overseasoned.
45 minutes
Ingredients
-
3
pounds fingerling or small Yukon Gold potatoes (see note)
-
2¾
cups kosher salt
Directions
-
01In 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.
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