Colombian-Style Salt-Crusted New Potatoes
Tiny new potatoes boil dry in salty water, leaving tender centers, a crackly saline coating, and ají ready for dipping.
Ingredients
- 2 pounds small new potatoes, rinsed
- 1/2 cup kosher salt
- 1 recipe ají, for serving
Directions
- Put the potatoes in a large saucepan, then pour in enough water to cover them. Sprinkle in the salt and give the pot a stir so it dissolves.
- Set the pan over high heat and bring the water to a boil. Turn it down to a gentle boil and continue cooking, stirring now and then, until the water is gone and the potatoes wear a thin salt coating, about 45 minutes.
- Take the pan off the heat and leave the potatoes there for 5 minutes. Give them another toss, move them to a serving bowl, and serve with ají.