Wrinkled potatoes with green mojo
Wrinkled potatoes with green mojo from Spoonsparrow are a must at a Spanish evening, as they deliver plenty of vital nutrients in addition to flavor.
Ingredients
- 650 g small potatoes (e.g., triplets)
- 100 g coarse sea salt
- 1 green bell pepper
- 1 green pepperoncini
- 1 bundle basil (20 g)
- 0.5 bundle lemon balm (10 g)
- 1 Garlic clove
- 8 tbsp olive oil
- 1 lemon
- Salt
- Pepper
- a pinch of whole cane sugar
Instructions
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1.
Wash potatoes thoroughly, keep skins on, place in a pot and cover with water. Add salt, bring to a boil, then simmer covered over medium heat for about 30 minutes.
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2.
Meanwhile, clean the green bell pepper and pepperoncini, wash them, and roughly chop into pieces. Wash basil and lemon balm, pat dry, and coarsely chop. Peel the garlic clove.
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3.
Place peppers, pepperoncini, herbs, garlic, and olive oil in a blender. Squeeze the lemon, add the juice, and blend everything until smooth. Season with salt, pepper, and sugar.
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4.
Drain the potato water. Return the pot with potatoes to the stove. Reduce residual moisture over low heat while shaking the pot several times until a salty crust forms on the potatoes. Serve wrinkled potatoes with green mojo.
