Ingredients:
1–2 lbs baby potatoes (preferably small, waxy, thin-skinned)
1/4 cup coarse sea salt
Water
Lemon peel (optional)
Instructions:
-
Rinse the potatoes
Do not peel or poke them. Just wash well to remove any dirt. -
Place in a pot
Add potatoes to a deep pot and pour in enough water to barely cover them.
Tip: The less water, the better the wrinkling. -
Add the salt
Add about 1/4 cup of coarse sea salt. The water should taste like the sea — this is what creates the signature wrinkled, salty skin. -
Boil until tender
Bring to a boil and cook uncovered for 20–25 minutes, or until the potatoes are easily pierced with a fork. -
Evaporate the water
Once tender, drain almost all the water, leaving just a thin layer at the bottom. Return the pot to medium heat. -
Dry and wrinkle
Let the remaining water evaporate while shaking the pot gently. The potatoes will dry out and their skins will turn white and wrinkly from the salt. -
Serve warm
Drizzle The Red Drizzler (hot or mild) and serve either warm or at room temperature.