Home / Recipes / Zhug Recipes / SALT CRUSTED POTATOES WITH ZHUG PESTO

SALT CRUSTED POTATOES WITH ZHUG PESTO

SALT CRUSTED POTATOES WITH ZHUG PESTO

This incredibly easy recipe is our new favorite way to make potatoes, adapted from Jose Pizarro’s recipe and included in our new favorite cookbook, Genius Recipes. You basically boil potatoes in a pan with heavily salted water for 45 minutes, until the water is gone and the potatoes are covered in fine salt, then plate and serve with Zhug pesto, as a dipping sauce. Eat as finger food for a snack or as a side dish. Serves 6.

INGREDIENTS

  • 2 pounds evenly sized waxy new potatoes, such as fingerlings, scrubbed but unpeeled
  • 2 tbsps Sea Salt
  • 1 cup Stonehouse Zhug Pesto

Put the potatoes into a wide, shallow pan in which they fit in a single layer. Add 2 tablespoons salt and 1 quart cold water (just enough to cover), bring to a boil, and leave to boil rapidly until the water has evaporated. Once the water has evaporated, turn the heat to low and continue to cook a few minutes, gently turning the potatoes with tongs or by shaking the pan, until potatoes are dry and the skins are wrinkled and covered in a thin crust of salt. That’s it!

Serve with Stonehouse Zhug Pesto—see our easy recipe card.

VARIATIONS

Serve with plain extra virgin olive oil infused with a few shakes of Zhug spice blend as the dipping sauce, instead of making the pesto—though the pesto is so much better!

photo credit: James Ransom

Customer feedback


Product Rating and Reviews

Sign in to rate
if you would like to rate/review this product, please sign in.
Free Shipping on orders of $95 or more!