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.
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.
Step 1
In 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.
Step 2
Drain the potatoes, then spread on a wire rack set on a baking sheet. Let dry until a salt crust forms on the skins, about 5 minutes. Serve with mojo sauces.
