Papas Arrugadas (Wrinkly Potatoes)
- New potatoes (not red)
- Salt (rock, Kosher or table)
Wash the potatoes, then place them in a pot, with just enough water to cover them. Add a lot of salt – one handful for each pound of potatoes (I have been told that you cannot add too much salt, because the potatoes will only absorb just enough). Put the pot on the stove, and allow it to boil until the potatoes are fork-done. Drain off the water, and return the pot with the potatoes to the stove, stirring continually, until the potatoes are dry. The skins of some of the potatoes should brown, and salt crystals may also appear. (I especially like the ones with crunchy skins!) I suggest starting the potatoes, and blending up a batch of mojo while they cook!