- 2 pounds baby potatoes
- 1 cup salt, plus more as needed
- Mojo rojo or mojo verde, for dipping
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.
SourceThe Martha Stewart Show, January Winter 2009