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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Possibly the most popular tapa in the Canary Islands. Ingredients:
2 lbs baby yukon gold potatoes (should be egg size or smaller) |
5 thin slices lemons |
1/4-1/3 cup sea salt (about) |
water |
Directions:
1. Arrange potatoes (if possible in a single layer) in a wide and shallow soup pot.
2. Add water-just half way up the potatoes (not covering them).
3. Add the salt and lemon slices.
4. Bring to a boil and cover with a damp towel.
5. Reduce heat to medium, and cook until done, and water has evaporated considerably-the skins should begin to wrinkle.
6. This should take about 20 minutes.
7. Remove potatoes from water and serve with Mojo Picón Mojo Picon (Garlic Sauce).
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