Crusted Potatoes with Spicy Dip
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
- For the sauce
- 1 handful cilantro (roughly chopped)
- 1 handful flat-leaf parsley (roughly chopped)
- 2 cloves garlic cloves
- 1 red chili pepper (halved)
- ⅔ cup olive oil
- ½ Lime (juiced)
- Cumin powder
Preparation steps
1.
Place the potatoes in a pot and just cover with water. Add the salt and cook with a lid half on for around 20 minutes. Drain but leave a little water in the pot. Return to the heat and allow the water to evaporate. Shake the pot so that all the potatoes are evenly coated in the salt.
2.
To make the mojo sauce, place the herbs, garlic and the chill pepper in a blender. Purée well and gradually add the oil to create a thick sauce. Season to taste with lime juice, a pinch of sugar, a pinch of cumin, salt and ground black pepper. Serve with the potatoes as a dip.
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