Ingredients
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1½ pounds small (about 1½-inch, sometimes labeled “B”) Red Bliss Potatoes
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2 tablespoons Kosher Salt
Directions
You will see these in just about every tapas bar and restaurant in Spain, which just goes to show that you can make delicious tapas from very humble ingredients. These wrinkled little beauties require virtually no work, but you do have to keep an eye on them toward the end of cooking, so they are the perfect side dish to make while you’ve got something else for dinner cooking away on the stovetop. Try these with really small (about ¾-inch) potatoes for a cocktail party. Skewer the potatoes and pass them around, along with a small bowl of Spicy Ancho Chile Mojo for dipping.
Steps
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1
Done
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Put the potatoes and salt in a large deep heavy skillet (cast iron is ideal) in which the potatoes will fit comfortably. (The size of the pan is important: it should be as deep as the potatoes are wide, and there should be room for them to roll around a little when you shake the pan.) Pour in enough water to cover the potatoes halfway and bring to a boil over high heat. Adjust the heat so the water is at a good steady boil and cook, shaking the pan every few minutes to cook the potatoes evenly, until the water has almost evaporated and the potatoes look ashy, about 25 minutes. |
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2
Done
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Lower the heat and cook just until all the water is evaporated, 2 to 3 minutes. Remove the pan from the heat and cover with a clean damp kitchen towel. Let sit for 10 to 15 minutes, then serve the potatoes right from the pan. |
