These Salt Crusted Potatoes with Mojo Sauce will make a statement at the dinner table. Plus, this side dish is virtually hands-off, leaving you free to prepare your entrée.
Side dishes always seem to be an afterthought for me. I put so much energy into grilling that perfect steak, or pan-frying that breaded chicken cutlet, that when it comes to the side dish, I’ll usually just pop some broccoli florets into the microwave and serve up some rice on the side. That’s all about to change with these Salt Crusted Potatoes with Mojo Sauce. Why? Because the potatoes are essentially hands free and the sauce comes together in less than five minutes!
Here’s how it all goes down.
Plop those potatoes into a large skillet. You want the skillet to be large enough, so that the potatoes are in a single layer. I’m absolutely loving my new Kitchen Fair 12″ saute pan – It’s the biggest pot in my cupboard. Sprinkle in a hefty dose of kosher salt, and add enough water to just cover the potatoes. Crank the heat up to HIGH and let it boil away, for a good 30 minutes or so, until the water has completely evaporated, and the potatoes develop a nice, salty crust. I’m a bit obsessed with the beauty of these. I’m even more obsessed with the mojo sauce…
Cilantro, parsley, garlic, lime juice and jalapeno – An absolute flavor powerhouse. Dipping those warm, salty potatoes into this tangy sauce is pure heaven. It’s also amazing spooned over steak, salmon or chicken, or even swirled into a bowl of rice. There’s essentially nothing to making this sauce, the hardest part is juicing the lime, and maybe chopping the garlic. (Although, I’ve recently just discovered the frozen garlic cubes that you can find at Trader Joe’s – Each cube of garlic is a clove – Love them!) Just throw all the ingredients into a blender or food processor and let it all combine for about 30 seconds.
I’d have to say this is a pretty impressive side dish. Serving the potatoes on a black plate brings out their color even more. #NoFilter on that Mojo Sauce – It’s really that green. Almost shockingly so. As is the absolute yumminess of this dish. Potatoes are no longer an afterthought…
- 1½ pounds fingerling potatoes
- 1½ Tbsp. kosher salt
- Mojo Sauce
- Arrange the potatoes in a single layer in a large, shallow pan. Add salt and enough water to just barely cover the potatoes. Bring to a boil and allow to boil rapidly until the water has evaporated completely (30-40 minutes). Reduce heat to low and continue to cook for a few minutes, allowing the potatoes to fully dry and become lightly browned.
- While the potatoes are cooking, make the mojo sauce.
- Serve the potatoes hot, with mojo sauce on the side for dipping.
These potatoes make a great accompaniment to grilled steak, chicken or salmon. Try topping your meat with the mojo sauce as well.
- If serving with beef or lamb, try pairing your meal with an Argentine Malbec or Carmenere.
- If you’ll be serving chicken or fish on the side, a Sauvignon Blanc will make an excellent match.
Disclosure: Kitchen Fair provided me with the nonstick skillet used in this post. I was not provided any other compensation. As always, all opinions are my own.