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Oct 16, 2010 04:19 PM

salted fingerling potatoes how to?

At a few different restaurants in the LA area I've had salted fingerling potatoes - most recently at Jose Andres' The Bazaar. The potatoes arrive at the table covered in a superfine layer of salt (so they look like they have a dusting of flour on them), but the inside of the potato isn't too salty. Does anyone have any advice on how to make these? I can find recipes for salted potatoes, but they don't seem to be quite the same (ie salt on the outside vs salty potato on the inside). Perhaps they are though? I'm guessing it involves dissolving as much salt in a pot of water as possible and popping the potatoes in, but then I'm wondering if you actually roast them after you pull them out or actually boil them in the salt water. Thanks!


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    1. re: chez cherie

      Well lookie there... my Google skills must not be quite what I thought they were. Thanks a bunch!

      1. re: Hapgood

        Sure! I remembered seeing the article,and thinking it looked interesting. Hope you will report back!

        1. re: chez cherie

          I made them tonight. I modified the recipe a little bit after tasting the mojo verde and finding it too bitter. I added a little bit of honey vinegar and honey. My freak out may have been unwarranted since it dilutes down so much when you dip the potato in. I also cheated and threw everything in a mini food processor rather than using a mortar and pestle as the recipe called for. The potatoes never wrinkled and I finally dumped the last little bit of water as it wasn't boiling off fast enough and the potatoes had more than enough salt on them without that last step anyway (I think as long as you add enough salt in the water to begin with, you can skip the last step on the potatoes section and pour all the water off). Any which way, even without wrinkles or perfect technique, this recipe wasn't fussy. They tasted pretty darn close to what I remember the potatoes tasting like at the Bazaar (even with the honey). I'm definitely filing away the recipe and will keep as something fun and different for company. This recipe makes plenty of mojo verde, so if you were doing a dinner party, each person could easily get their own little bowl of it to dip in. Thanks again for posting the recipe for me.

          Now if anyone has any suggestions on how to recreate the Brussels spouts with apricots, grapes and lemon foam....