If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: When I read Food52's column: "Jose Pizarro's Salt Crusted Potatoes with Cilantro Mojo" (http://food52.com/blog/6754-jose-pizarro-s-salt-crusted-potatoes-with-cilantro-mojo) , I was inspired to try these but I had a problem with the cilantro mojo. I'm ok with cilantro but it's not my favorite herb. Instead, I took baby redskins and paired them with a chimichurri dipping sauce. It was fantastic! Here I take it a step further and put that chimichurri right into the potato for a nice garlicky two bite potato. This one is for you garlic lovers and your garlic loving friends! —inpatskitchen
Makes 20 two bite potatoes
- 2 cups chopped parsley
- 2 to 3 garlic cloves (or 4 if you're not timid!)
- 4 large fresh basil leaves
- 2 tablespoons white wine vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- Salt and pepper for seasoning the chimichurri
- 20 baby red or yellow potatoes (I actually found some labeled "2 biters")
- 1/4 cup sour cream
- Coarse sea salt for finishing
- Place the parsley, garlic, basil, red pepper flakes, vinegar and olive oil in a mini food processor or blender and process until almost smooth. You'll want a little texture though. Season to taste with salt and pepper and then refrigerate for a couple of hours to let the flavors marry.
- Meanwhile, simmer the potatoes in a pot of well salted water until they're fork tender, about 10 to 15 minutes. Drain and cool.
- When you're ready to assemble, test each potato for its ability to stand nice a nd straight. Do this by shaving off a small slice of the bottom of each potato that needs some help.
- Slice off the top of each potato with a sharp knife and then scoop out the potatoes with a small spoon or knife. (I used a round metal 1/4 teaspoon measuring spoon). Place what you've scooped out into a small mixing bowl and mash thoroughly. (You can also place some of the tops of the potatoes in the bowl)
- Stir in the sour cream and a 1/2 cup of the chimichurri and fill each potato with some of the mixture. Refrigerate until ready to serve. Just before serving garnish each potato with a grain or two of the coarse sea salt.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
Let's Play Gin
It's time for Haiku52
Our haikus about gin.
What to eat and listen to tonight.
We've got the summer blues.
Food blog links we love.
Have a ball (jar).