Salty, crusty potatoes with my take on a chimichurri. A great appetizer, also a great side dish with meat for dinner. Cheers.
SALT-CRUSTED POTATO PARTS
- 2 lbs (somewhat) evenly sized small, waxy potatoes (like fingerling) scrubbed and skin on
- 2 tbsp sea salt
- 1 bunch of fresh cilantro, stemmed and chopped
- 1/2 bunch fresh flat-leaf parsley, stemmed and chopped
- 1 tbsp dried oregano
- 1 tsp paprika (smoked, for a more intense flavor)
- 1/2 shallot, minced
- 1/4 cup extra virgin olive oil
- 1 tbsp red wine vinegar
Put the potatoes in a wide, shallow pan in a single layer. Add 2 tbsp salt and cold water - just enough to barely cover them. Bring it to a boil, and leave it to boil rapidly until all the water has evaporated. Once the water is gone the potatoes should be tender - check by piercing with a knife. If the potatoes aren't done, add more water and continue cooking. When they're ready, reduce the heat to low and cook an additional minute or two, gently shaking them around the pan, until they are dry and have a pretty white salt skin.
Combine the cilantro, parsley, oregano, paprika, shallot and evoo in a small bowl. If you're eating right away, add the red wine vinegar. If you plan to wait - this mix (sans rwv) can be stored in the fridge in a airtight contrainer for up to 3 days. Just add the vinegar and let it come to room temp before serving. Season with s+p.
Inspired by José Pizarro's Salt-Crusted Potatoes