Wrinkly Potatoes

This one’s for you, Nicki!

These potatoes take about 20 minutes to make, have the perfect consistency, and are perfectly seasoned. Serve with a chimichurri dip; chop up and add to a salad or omelet or scramble (the photo is an egg white scramble with corn and wrinkly potatoes, topped with some avocado smashed with garlic salt, and some tomatillo salsa); or just eat on the side. From the LA Times.

Here’s what you need:

1.5 pounds tiny potatoes, rinsed

1 tablespoon coarse salt

2 cups water

Here’s what you do:

1. Place the potatoes, salt and water into a pot. Stir and cover.

2. Place over high heat and bring to a boil. Simmer, mostly covered, until all the water has evaporated, about 20 minutes.


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