Wrinkled Potatoes with Green Dipping Sauce
Mashed potatoes do a fine job of soaking up the flavors on a Thanksgiving plate. But for a departure from the norm, try boiled “wrinkled” potatoes form Chef Joshua Whigham. The technique hails from the Canary Islands, where the potatoes are traditionally served with piquant, vibrant sauces. Here, a bright acidic dipping sauce complements the potatoes and the rest of the meal.
- 1 garlic clove, peeled
- 1/2 tsp. fine sea salt
- 1 large bunch fresh cilantro, leaves picked and roughly chopped (about 1 cup packed)
- 1/4 tsp. cumin seeds
- 1/4 cup plus 2 tsp. olive oil
- 1 tsp. water
- 1 tsp. sherry vinegar
- 2 lb. small new potatoes, each 1 to 2 inches in diameter
- 1 cup kosher salt, plus more as needed
In a food processor, pulse together the garlic and sea salt. Add the cilantro and cumin seeds and pulse until the ingredients are well combined, stopping the processor to scrape down the sides of the bowl as needed. Add the olive oil, water and vinegar and pulse for 15 seconds. Let the sauce stand at room temperature until ready to serve.
Put the potatoes in a large pot and add water to cover the potatoes by 2 inches. Stir in the 1 cup kosher salt, then add more salt as needed until the potatoes begin to float. Bring to a boil over high heat, reduce the heat to medium-low, and simmer until the potatoes are tender and their skins just begin to wrinkle, 10 to 12 minutes.
Carefully pour out most of the water, leaving just enough to cover the bottom of the pot, about 1/4 inch. Return the pot to medium heat. Cook the potatoes, shaking the pot occasionally until the water has completely evaporated and the salt covering the potatoes begins to crystallize, about 8 minutes.
Transfer the potatoes to a serving bowl and cover with a clean kitchen towel. Let stand until the potato skins have wrinkled, about 10 minutes. Serve warm with the green dipping sauce on the side. Serves 4 to 6.
Adapted from a recipe by Chef Joshua Whigham, The Bazaar, Los Angeles.