Vegetarian Recipes: Shrunken Potatoes

Canary Island Shrunken Potatoes

2 lb organic potatoes, little or medium sized (Best if you can find them rounded, with many eyes, dark skinned with yelow flesh)
1 lb seasalt (not treated)
Fresh clean water, enough to cover the potatoes

First, clean the potatoes carefully. Then put them in a deep saucepan, add all the salt (trust me!), and cover with water just to the level of the potatoes.

Cook to boiling point and keep it so, half covered, for about 15-20 minutes. The time will depend on the consistency and size of the potatoes, so from 10 minutes ahead have a look and prick one potato with a knife to see if they are cooked. When they are ready, lower the gas to minimum and carefully drip the water from the saucepan, so only potatoes remain and a little water on the bottom.

Place the saucepan again on the fire. Now we are drying them: it is quite important. Move the saucepan up and down while the water evaporates, and the potatoes turn shrinken, with a "snowy" look.

To serve, pour some "mojo" in your dish, take a potato, peel it (better with you hands), and enjoy.

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