Boiled Potatoes with Herb Sauce

Ingredients

• 1.5 kg small, waxy potatoes
• 250 g sea salt
• 1 handful coriander leaves
• 1 handful flat-leaf parsley
• 2 Garlic cloves
• 1 red chili pepper
• 5 dried soft tomatoes (dried)
• 4 tbsp olive oil
• 0.5 lime (juice)
• 1 pinch sugar
• 1 pinch sea salt
• Pepper (from the grinder)
• 4 slices Serrano ham

Instructions

1. 1.

   Wash the potatoes thoroughly, brush if needed and place them in a wide pot just covered with water. Sprinkle sea salt over them and cook the potatoes half-covered for about 20 minutes. Then drain the water. For the typical wrinkled salty crust, leave a little water in the pot, return to heat, let it evaporate and occasionally shake the pot so all potatoes are evenly coated by a salty crust.

2. 2.

   For the dip, pat the used herbs dry and chop them finely. Peel and finely mince the garlic cloves. Halve the chili pepper, optionally remove seeds and finely chop. Cut the tomatoes small. Add everything to the herbs. Mix with olive oil, lime juice, sugar, a little salt and pepper and taste.

3. 3.

   Brown the ham slices in a non-stick pan without fat until crisp. Drain on kitchen paper and serve arranged with the potatoes and dip.