These are the cutest little potatoes – they almost look like powdered doughnut holes – they are slow cooked Honey Golds in a cup of kosher salt. I first made these when I saw a recipe in the Crossroads cookbook but a quick search of the internet explained that these wrinkly potatoes are actually a dish from the Canary Islands. You would think they would be terribly salty and inedible but no! The outside tastes like salt but not in a salty way and the insides are tender and absolutely delicious. Eat them plain (like we do) or serve with the traditional Mojo sauce or even pesto. And they reheat really nicely!
2 lbs. small potatoes (I like Honey Golds)
1 cup kosher salt
Arrange the potatoes in a shallow pan with sides. Sprinkle the kosher salt over the potatoes.
Pour water over the potatoes, just enough to cover them.
Bring the water to a boil and cook uncovered, shaking the pan every so often, for 40 to 45 minutes, or until the water is mostly evaporated and the potatoes are wrinkly.
Take the pan off the heat and pour off the the excess water and salt. Return pot with potatoes to the stove to let the steam evaporate. They will be covered with a fine coating of salt.
To serve, clean off the excess salt with a pastry brush and place the potatoes on a plate. Press them down slightly so they crack. Enjoy!