These rather dry little potatoes are served with almost every meal on the Canary Islands. They use a small potato with a light brown skin, but unless you have access to a specially market, use golf-ball size red or white new potatoes. Large grained sea salt is the secret. Serve with Mojo Rojo or Mojo Verde ( see recipes I’ve posted). Very simple recipe for beginner cook. From Eating Well.
Ingredients
Nutrients
Calories 261.8
Calories from Fat 2 g
Total Fat 0.3 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 13973.3 mg
Total Carbohydrate 59.4 g
Dietary Fiber 7.5 g
Sugars 2.6 g
Protein 6.9 g
Step by step method
Step 1
Place potatoes in a large sauce pan and add just enough water so potatoes are not completely covered.
Step 2
Add salt and bring to a boil over high heat.
Step 3
Reduce heat to medium and cook at a lively simmer until potatoes are tender, 20-30 minutes.
Step 4
Drain.
Step 5
Return the potatoes to the saucepan and place over low heat.
Step 6
Shake the pan until a light crust forms on the potatoes, about 1 minute.
