John Myers
Ingredients for 4 servings:
- 1 kg potatoes, small, approx. 3 – 5 cm
- 1 liter of water
- 300 g salt
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes
Canarian potatoes, quick version, without long cooking
Wash the potatoes, but don’t peel them. Place them in a pot (approx. 22 cm in diameter) and cover with water; you want about 800 ml to 1 liter. Then add all the salt. That sounds like a lot, and it is, but it’s true. A quick digression: salt has a solubility of 356 g/L, so you create exactly a saturated solution. Put the lid on. Then cook the potatoes for about 20 minutes. Remove the lid and bring to a boil for a very short time, about 2-3 minutes. Do not boil them down too much, otherwise you’ll end up with a salty mess. Drain the salt water and transfer the potatoes to another container; this is important. The potatoes will develop a fine salt crust as they dry. A quick digression from the original recipe: potatoes are usually cooked in seawater, which is why they are so popular on ships; it’s almost the only food that can be cooked in seawater. Try it with rice or pasta. The same applies in the Canary Islands. Seawater contains approximately 35 g of salt per liter at 3.5%. To create a salt crust, the water must be further reduced to a tenth, which takes time. The above-mentioned method, using a saturated 35% salt solution, makes this much faster.
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