Jacket potatoes with herb sauce Spanish style

Ingredients for 4 servings:

• 1 kg potatoes, small, new
• Salt water for cooking the potatoes
• 1 bay leaf
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 2 tbsp coarse sea salt
• 1 bunch of chives
• 1 handful of flat-leaf parsley
• 1 handful of lemon balm
• 1 handful of basil
• 1 chili pepper(s)
• 1 garlic clove(s)
• 3 tbsp mustard, medium hot
• 375 ml olive oil
• Salt
• Pepper, from the mill

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Patatas cocidas sin pelar con moje

Cook the well-cleaned potatoes in a pot with salted water, the bay leaf, the rosemary, and the thyme for about 20-25 minutes. Drain the water, return the potatoes in the pot to the hot stovetop, and let them steam off. Transfer the potatoes to a bowl and sprinkle with sea salt. For the sauce, puree the sorted, washed herbs with the chili pepper and the garlic clove in a blender or with an immersion blender. Mix the herb puree with the mustard and stir in the olive oil drop by drop. Season the herb sauce generously with salt and pepper, pour it over the potatoes, or serve it on its own. Leftover sauce also tastes delicious with fresh bread for dipping!