Potatoes in Salt Crust with Mojito Dip

Ingredients

• 800 g small firm-cooking potatoes
• 80 g fine sea salt
• 1 tsp chili powder
• 2 Garlic cloves
• 2 tsp sweet paprika
• 0.5 tsp ground cumin
• 0.5 tsp Salt
• 4 tbsp red wine vinegar
• 6 tbsp flaxseed oil

Instructions

1. 1.

   Brush and wash the potatoes, then place them in a wide pot. Pour enough water to cover half of the potatoes. Sprinkle with salt, bring to a boil, then cover and simmer over medium heat for 20 minutes, shaking the pot several times. Remove the lid and evaporate the cooking liquid over high heat. While stirring, roast until the skins wrinkle and the potatoes are coated in a light salt crust.

2. 2.

   For the mojito sauce, peel and roughly chop the garlic, then blend with chili powder, paprika, cumin, salt, and vinegar. Gradually add the oil while blending to taste. Serve the roasted potatoes in a preheated bowl alongside the separate mojito sauce. Pair with lightly cooked meat or grilled fish.