Tapas Potatoes with Dip

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
• 150 ml olive oil
• 0.5 lime (juice)
• 1 pinch sugar
• 1 pinch ground cumin
• 1 pinch sea salt
• pepper from the grinder

Instructions

1. 1.

   Wash the potatoes thoroughly, brush if desired and cover them almost completely with water in a wide pot. Sprinkle sea salt over them and cook partially covered for about 20 minutes until tender. Drain the water. To create the characteristic wrinkled salty crust, leave a little water in the pot, return to heat, let it evaporate while occasionally shaking the pot so all potatoes are evenly coated with a salty crust.

2. 2.

   For the mojo sauce, pat the drained herbs dry and roughly chop them. Place in a blender. Peel the garlic clove, halve the chili pepper, clean it, and add both to the herbs. Blend finely, gradually adding olive oil until a creamy sauce forms.

3. 3.

   Season with lime juice, sugar, cumin, a bit of salt and pepper, then serve the potatoes for dipping into the sauce.