Salt-wrinkled Potatoes – A Recipe that Let’s You Say You Can Cook Like Jose Andres

Salt Wrinkled Potatoes by Jose Andres at the Bazaar
We’re not saying that you couldn’t try in your home kitchen some of the gorgeous, stunningly executed tapas of Chef Jose Andres that we recently experienced (** warning** before you click on that link, please prepare to have your mind blown).

Liquid “olives?”

Foie gras cotton candy?

Spherified mozzarella caprese?!

We’re just saying.

But while those were all impressive dishes — did we mention that there was CornNuts dust involved with the foie gras cotton candy? — that are seemingly impossible to execute, we have to admit that the single dish that made us scream (on the inside) and gasp and moan over and over in a semi-obscene way at the table was a small bowl of what appeared to be simple, salted potatoes.

We didn’t think the potatoes could be all that simple for real, though, and wondered what kind of gastronomic illusion Jose Andres was pulling off.

He wasn’t pulling anything off.

They tasted like potatoes because they are potatoes, and when we somehow found a recipe for the potatoes online, we figured that these Salt Wrinkled Potatoes made with nothing but potatoes and salt in simmering water, might be the only Jose Andres dish we could ever successfully reproduce in the TasteSpotting kitchen.

Because we’re not sure how we’d do with freezing a coconut milk dome with liquid nitrogen.

Salt Wrinkled Potatoes Recipe from Jose Andres

from www.marthastewart.com

Serves 4

Ingredients

2 pounds baby potatoes
1 cup salt, plus more as needed
Mojo rojo or mojo verde (recipe follow)

Directions

Place the potatoes in a deep, medium-size pot. Add enough water to cover, and salt. Potatoes should float in the salted water; if not, add more salt.

Place pot over high heat and bring to a boil. Immediately reduce heat to a simmer and cook until potatoes are easily pierced with the tip of paring knife, 25 to 30 minutes.

Drain water from pot, leaving just enough to cover the bottom. Return pot to low heat and cook, shaking pot until the salt covering the potatoes begins to crystallize, about 5 minutes. Remove from heat and cover pot with a clean kitchen towel until potato skins have wrinkled, about 10 minutes. Serve immediately with dipping sauces, as desired.

Mojo Rojo Recipe for Jose Andres’s Papas Canarias

Ingredients

8 cloves garlic, peeled
1 teaspoon sea salt
1 teaspoon cumin seeds
2 teaspoons sweet pimenton (Spanish smoked paprika)
2 dried guindilla pepper, or other dried chile pepper
½ cup Spanish extra-virgin olive oil
2 teaspoons sherry-wine vinegar

Directions

Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add cumin, pimenton, and chile pepper; mash until well combined. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed.

Turning the pestle in a slow, circular motion around the mortar, drizzle in 2 teaspoons water and vinegar. Keep at room temperature until ready to serve.

makes about ½ cup

Mojo Verde

Ingredients

6 cloves garlic, peeled
1 teaspoon sea salt
2 cups well-packed chopped cilantro leaves
½ teaspoon cumin seeds
½ cup Spanish extra-virgin olive oil
2 teaspoons sherry-wine vinegar

Directions

Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add cilantro leaves and cumin seeds; mash until well combined. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed.

Turning the pestle in a slow, circular motion around the mortar, drizzle in 2 teaspoons water and vinegar. Keep at room temperature until ready to serve.

makes about ½ cup

by Sarah J. Gim on July 7, 2010 · 10 comments

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