Genius Salt-Crusted Potatoes with Cilantro Mojo

The kids are addicted to these potatoes. I'll admit, I'm addicted to the cilantro mojo, which is a versatile sauce equally at home over chicken or fish as with these tasty tatties.  This recipe too comes from the Food52 Genius Recipes, a book I highly recommend purchasing. Be patient with these potatoes, they'll take 30-45 minutes depending on your pan width and depth, but if you are patient and vigilant during the final few moments when the water boils off, you won't be disappointed.  The original recipe suggests making the mojo with a mortar and pestle.  I'm too lazy.  I use the magic bullet, although an immersion blender or small chopper or blender would work just as well.  NB. Many of the recipes from this cookbook are available online on the Food52 blog:  www.food52.com.

Salt-Crusted Potatoes with Cilantro Mojo

2¼ lbs evenly sized waxy new potatoes, such as fingerling, scrubbed but unpeeled
2 tbsp sea salt flakes

3 large garlic cloves
1 jalapeño pepper, seeded 
Leaves and tender stems from 1 bunch of fresh cilantro, roughly chopped
1 tsp freshly ground cumin seeds
Scant ½ cup extra-virgin olive oil
2 tsp white wine vinegar
1 tsp sea salt flakes

Potatoes: Put potatoes in a shallow pan, ideally where they fit in a single layer. Add sea salt flakes and 1 litre of cold water, bring to a boil, and leave to boil rapidly until the water has evaporated. Turn heat to low and cook for a few more minutes, gently turning the potatoes until they are dry and skins are covered with a layer of salt. (Pan cleanup is a breeze.)

Mojo: Put all remaining ingredients in your magic bullet or blender, and blitz.

Serve potatoes with dipping sauce.