This boiled potato recipe originally included sea water. But if there is no sea water available, but you want to cook an original dish, a Canarian potato recipe will come to the rescue. Don’t worry if the ingredients contain too much salt. It will not be oversalted.
- Potatoes – 600 g.
- Salt – 200 g.
- Water – 1 liter.
How to cook:
1. Both old and young potatoes are suitable for this recipe. The main thing is that the tubers are small. When potatoes are dug up, there is often a lot of so-called little things left that simply cannot be peeled with a knife. These tubers are perfect for Canarian potatoes.
Salt take stone coarse grinding, or sea – it’s up to you.
2. Wash the potato tubers well and rub with a clean dishwashing sponge.
It is important that no dirt remains on the peel. You can’t peel potatoes!
Take a heavy-bottomed pot and place the potatoes in it so that the potatoes are in a single layer.
3. Add salt and fill with a liter of cold water. If the water does not hide the potatoes, add more water and salt at the rate of 200 grams of salt per liter of water.
4. Put the pot of potatoes on a high heat and wait for the boil. Turn the heat down to medium and cover the pot halfway with the lid to keep the water from boiling away.
Boil old potatoes for 25 minutes, young potatoes for about 30. This is taking into account the fact that the tubers will not be small, but of medium size. Smaller potatoes will cook faster.
5. Drain the water in which the potatoes were boiled, and then put the saucepan on a slow fire. Wait until the remaining water boils away, and the potatoes themselves are covered with a salt crust.
6. Transfer the finished potatoes to parchment and wait until they cool slightly so that they can be peeled.
Canarian potatoes can be served with any sauces, fresh vegetable salads and fried meat. Perfect for barbecue.
Do not be afraid that there will be an excess of salt. Potatoes will take as much as needed. Everything else will remain on the skin.
You can not peel young potatoes, but simply remove the salt with a napkin.
If you want a crispy crust, don’t overcook the potatoes. cook for 10 minutes, and then bake for 20 minutes in an oven preheated to 200 degrees.
Enjoy your meal!