Here’s a recipe where you get to watch a little bit of kitchen magic! By cooking the potatoes in heavily salted water the potato interior becomes deliciously creamy while the exterior develops a tasty salted crust. After boiling the potatoes, drain them and place them on a sheet pan and watch the crust form. I serve them with a zesty Romesco sauce and a bright Parsley Pesto but they’re equally good with melted butter and lots of fresh herbs.
WATCH THE VIDEO ON KUTV2INGREDIENTS:
1 C non-iodized table salt
10 C water
2 ½ # fingerling potatoes or other small WHOLE potatoes
ROMESCO SAUCE:
½ medium tomato
2 ea garlic cloves, peeled
¼ C toasted almonds
3 ea roasted and peeled red peppers
1 ea chipotle pepper in adobo
2 T sherry vinegar
¼ C olive oil
½ t smoked paprika
Pinch salt
PARSLEY PESTO INGREDIENTS:
2 ea roasted garlic cloves
¾ C parsley
1 ea scallions, chopped
1 T red wine vinegar
¼ t crushed red pepper flakes
4 T olive oil
Salt and pepper to taste
METHOD:
Prepare potatoes: Bring water to boil in a large pot over medium-high heat. Stir in salt. Add potatoes and cook 25-30 minutes until potatoes are tender. Drain potatoes well and set on a rimmed baking sheet. Allow the salty crust to form, this should take about 1 minute.
Prepare Romesco Sauce: Combine all ingredients for the Romesco sauce in food processor and process briefly until well combined and pureed.
Prepare Parsley Pesto: Combine roasted garlic, parsley, scallions, vinegar, and red pepper flakes in food processor. With processor running, slowly drizzle in olive oil until smooth and emulsified. Season with salt and pepper
Transfer potatoes to a serving platter and drizzle with Romesco and Parsley Pesto.
Serves 8
