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Salt-Crusted Potatoes (Papas Arrugadas)
It's best to use whole small, lower-starch potatoes, such as fingerlings or Yukon Golds that are 1 to 1½ inches in diameter. Larger potatoes that have been cut into chunks won't work. Serve the potatoes with the garlicky, lightly spicy mojo picón and the herbal and cooling mojo verde.
6
Servings
Tip
Don’t peel the potatoes before cooking. The skins hold the potatoes together and form a wrinkly outer layer, a defining characteristic of papas arrugadas. Don’t reduce the amount of salt; the full amount is needed to form the salt crust on the potatoes. The interiors won't taste overseasoned.
45 minutes
Ingredients
-
3
pounds fingerling or small Yukon Gold potatoes (see note)
-
2¾
cups kosher salt
Directions
-
01In a large Dutch oven over high, bring 2 quarts of water to a boil. Add the potatoes, salt and cumin, then cook, stirring occasionally to dissolve the salt and adjusting the heat as needed to maintain a rapid simmer (not a boil), until a fork inserted into the largest potato easily slides in and out, 25 to 30 minutes.
Reviews
October 15, 2024
Great for summer, Barbies
Made this recipe several times with fingerling potatoes. All the salt can be a little messy and I cut back on the cumin cause it’s a little too much for our taste. But I think it’s great for a summer barbecues and or get-togethers.
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