Description
These Salted Potatoes are a unique twist on the starch staple. This salt-crusted potato (also known as Papa Salada) hail from Colombia, and are a perfect side dish to serve with grilled meats and seafood.
Ingredients
- 24 ounces small waxy potatoes (see note)
- 2 teaspoons (13 grams) fine sea salt
- Water, to cover
Instructions
- Scrub the potatoes clean then add them to a large stock pot.
- Add enough water to cover the potatoes by 1 inch.
- Add in the salt, and stir to combine.
- Turn the heat to medium-high and bring the potatoes to a boil. Continue cooking until nearly all of the water evaporates. Watch closely so they don’t burn. Towards the end of the evaporation, the pan will start to sizzle. Shake the pot once or twice to ensure they don’t burn.
- Remove the pan from the heat once all the water has evaporated, and let the potatoes sit to dry out for 2-3 minutes.
- Shake the pot to distribute the salt evenly.
- Serve the potatoes immediately with Aji.
Notes
Use the small "waxy" or "creamy" potatoes that are often found packaged in 24-ounce bags. Yellow or red is fine! They are sometimes labeled creamer potatoes.
If you are using a salt other than fine sea salt, it is a good idea to weigh it to ensure it is 13 grams. Types of salt crystals (like sea salt vs. kosher salt) have different weights and salinity levels.
Serve these potatoes immediately, while still warm.
Store leftover potatoes in an airtight container. They won't have the salt crust any longer, but we they can be repurposed and fried up to make a crispy fried potato (which is our favorite way to use up leftovers).