Salt-Crusted Potatoes (Papas Arrugadas)
- Makes6 servings
- Cook Time45 minutes
- 1
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.
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.
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