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 the cookbook, Genius Recipes. You basically boil potatoes in 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, appetizer, or side dish.
- 2 pounds evenly sized waxy new potatoes, such as fingerlings, scrubbed but unpeeled
- 2 Tbsp salt
- 1 cup Stonehouse Zhug Pesto (recipe here)
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. Serves 6.
- Serve with House Blend or Basil EVOO 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!
- Serve with homemade Stonehouse Mayo (recipe here) - absolutely delightful as is, or stir in any spice or flavored oil of your liking...
photo credit: James Ransom