Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
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.
pounds fingerling or small Yukon Gold potatoes (see note)
cups kosher salt
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT