Here is another simple, delicious recipe from the cookbook, Genius Recipes (Ten Speed Press, Berkeley, Kristen Miglore, editor.)
The recipe comes from José Pizarro, a Spanish restaurateur who owns and cooks in two London restaurants: José, a tapas bar, and Pizarro, a full restaurant. The focus of the dish is fingerling potatoes boiled in heavily salted water until the water is boiled off, and the salt coats the potatoes. Pizarro accompanies the potatoes with cilantro mojo as a dipping sauce, but you can just as easily substitute horseradish aioli or your own favorite dipping sauce. Or, you can do as I did and just serve the potatoes as a side dish with grilled meat and a green vegetable. I chose boneless pork ribs and broccoli with pine nuts and brown butter.
At first, the salt-coated potatoes look a bit daunting, but don’t worry. There is just enough salt to flavor the potatoes, and the creamy insides are a perfect complement. In my version, the extra brown butter from the broccoli was perfect with the potatoes. But with a dipping sauce, tiny fingerlings could even serve as an hors d’oeuvre.
- fingerling potatoes, enough to make a single layer in a shallow pan
- 2 tablespoons sea salt
- enough water to just cover the potatoes
- Arrange the potatoes in a single layer in a wide, shallow pan. Add the sea salt, and just cover with water.
- Over high heat, bring the potatoes to the boil. Continue to boil, uncovered, adjusting the heat as necessary, until the water has completely boiled off.
- Be careful not to burn the potatoes. Remove from the heat and serve while still warm, or cool and serve with your favorite dipping sauce.