If you’ve visited the Canary Islands, there is a good chance you may have been served these salty Canarian potatoes. Excellent as part of a tapas spread, or accompanying seafood dishes. A real reminder of sunny holidays, and lovely with a dollop of Mojo sauce (homemade or shop bought!)
Skill level: Easy
Equipment required: Pan, oven-proof dish.
Prep time: 1 minute
Cooking time: 25 minutes
Small new potatoes (allow 250g per person)
Lots and lots of sea salt (approximately 50g per 250g of potatoes ~ a fifth of potatoes)
Step 1: Add the potatoes to a pan, and barely cover with cold water. To this add the salt. Note: The saturation point of salt in water is about 26%, and therefore any more wouldn’t dissolve.
Step 2: Bring the potatoes to a rolling boil, and cook for roughly 20 minutes. As they cook, the water will begin to evaporate leaving the sea salt around the pan and covering the spuds. Test by stabbing the largest potato, checking that the centre is soft.
Step 3: Once cooked, quickly drain the potatoes and transfer to a warmed oven-proof dish and place in a low oven to dry for 5 minutes. The potatoes will wrinkle, and be covered with a thin layer of salt. Serve to the table. These make a great accompaniment to our Morcilla with apple, almonds and honey tapas dish.
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