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Salt Crusted Fingerling Potatoes Print Email


1 pound fingerling potatoes, washed
3 cups water
1/2 cup Kosher salt
2 garlic cloves, skins on
1 cup Italian parsley, washed, leaves only
1 cup cilantro, washed, leaves only
1/2 cup olive oil
1/4 teaspoon black pepper

Put the potatoes, water, and Kosher salt into a pot and simmer uncovered for 10 minutes. With a wooden skewer, test to see if they are tender. Pour off most of the water, reserving as much salt as possible.

Lower the heat and keep a watchful eye on the potatoes. The goal is to let the water evaporate so the potatoes are coated in salt. Be careful not to burn the salt or the potatoes. Cook another 3 to 4 minutes, then remove the potatoes and let cool.

Use a kitchen towel to wipe the excess salt off each potato, leaving only a light dusting of salt on each. Clean the potatoes one by one so the skins don't break.

To make the dipping sauce, start by putting the garlic cloves on a skewer. Char them on an open flame. Brush off the blackened skins and roughly chop. Place the parsley and cilantro leaves, the roasted garlic, black pepper, and olive oil into a mini-blender and puree to a smooth consistency.

Pour the sauce into a small bowl. Serve the potatoes and sauce at room temperature. 4 servings The New York Times

Variations: Instead of the cilantro-parsley sauce, use Mark’s green sauce. Or, add 1 teaspoon dry roasted almonds, finely ground, to the sauce.
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