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Wrinkled Potatoes

Make these delicious wrinkled potatoes, courtesy of Jose Andres, which can be found in his cookbook, "Made in Spain," along with these two fantastic dipping sauces: Mojo Rojo and Mojo Verde.

  • servings: 4

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Ingredients

  • 2 pounds baby potatoes
  • 1 cup salt, plus more as needed
  • Mojo rojo or mojo verde, for dipping

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
The Martha Stewart Show, January Winter 2009

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Reviews (1)

  • sandramichelewaddell 27 Feb, 2009

    these were pretty tasty but i didnt really find them much different then a boiled potato which would have lots less salt