Step-by-step recipe for boiled potatoes in salt: the necessary ingredients and cooking rules. Video recipes.
Boiled potatoes in salt are a national Spanish dish native to the Canary Islands. It would seem that it is not much different from the potatoes we know in their uniforms. However, there are significant differences in the cooking technology, which results in delicious food with dried salted peel, which is also eaten.
In the Canary Islands, this dish is often prepared from a specially bred potato variety. This vegetable is small in size and has numerous "eyes" on the surface. For our recipe for boiled potatoes in salt, it is better to take young ones, although old small tubers are also suitable. It is important that it is of good quality and without damage to the skin.
Initially, the dish was prepared in sea water, due to which the pulp was saturated not only with salt, but also with the aroma of the sea. In addition, a steep saline solution allows the boiling point to be raised, which slightly changes the taste and texture of the boiled vegetable. It looks more like baked. Now you can use table salt for cooking, but it is better to take sea salt to feel the authentic taste.
Next, we present a recipe with a photo of potatoes boiled in salt with a detailed step-by-step description.
- Caloric content per 100 g - 24 kcal.
- Servings - 4
- Cooking time - 20 minutes
Ingredients:
- Potatoes - 600 g
- Sea food salt - 250 g
- Water - 1 l
Step by step cooking boiled potatoes in salt
1. Before cooking potatoes boiled in salt, heat water in a saucepan and add salt. Stir until it is completely dissolved.
2. Thoroughly wash the tubers under running water. The rind should be as clean as possible, so you can even use a brush. The main thing is not to damage the surface so that the salt does not penetrate into the potatoes. Put the vegetables in a saline solution.
3. Bring to a boil and cook without a lid. It is advisable not to pierce the tubers again to check readiness. Usually 20 minutes is enough for the pulp to cook completely. A lot of water will evaporate during cooking. And since you need to make potatoes boiled in salt with a dryish peel, drain the remaining water when ready. Then we put the pan on the stove again and heat it over medium heat, constantly shaking it. This will allow the remaining liquid to evaporate and dry the surface. It should wrinkle slightly and be covered with a noticeable white salt coating. You do not need to peel before serving, because the peel is also edible.
4. Delicious potatoes boiled in salt are ready! Serve immediately after cooking with butter and fresh vegetables, meat or fish dishes.
See also video recipes:
1. Canarian potatoes
2. How to cook Canarian potatoes
