Standing on the shoulders of greatness is never a bad idea.
Especially when greatness is as hardworking, benevolent and just plain woke as Chef Jose Andres.
Also, Chef Andres is very tall.
So in the literal standing on shoulder sense, you’d surely tower above others.
And his simple yet elegant appetizer, a tradition in the Canary Islands, will take your entertaining game sky high.
Special thanks to Melissa’s Produce for the gemtastic assortment of Idaho Pee Wee Potatoes!
For the Wrinkled Potatoes as seen in the video, I used about 3 pounds Idaho Pee Wee Potatoes and 3/4 cup coarse sea salt. For the method, I followed recipes from Martha Stewart and Bon Appetit as follows. I also took the extra step to find real Spanish smoked paprika and Sherry Wine Vinegar.
Chef Jose Andres recipes (there’s a video too) on MarthaStewart.com:
Wrinkled Potatoes, (Molcajete) Mojo Rojo
Chef Jose Andres recipe on BonAppetit.com: (Blender) Mojo Verde
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Average Betty and the Idaho Potato Commission have been partners in bringing you video recipes since 2011.
The Average Betty Test Kitchen developed this recipe and produced this video on behalf of the Idaho Potato Commission.
For more great recipes using Idaho Potatoes, check out the Idaho Potato Commission Website.
Nothing personnel but those are just salt potatoes. They’ve been a staple of fairs, field days and clam bakes in northern New York State since the early 1900′. Specifically the Syracuse area where Hinderwadel’s has bagged and sold them since the 1960′. Their clam bake facility closed last year after 104 years of business but they still sell their bags of salt potatoes. Millions of bags a year to be more exact. And we just dunk them in butter!
Hi Dale,
Thanks for your comment.
Aren’t lots of dishes the same thing with different names? I believe the sauces, not just the preparation, are what makes Chef Andres “Canarian Wrinkly Potatoes” https://en.wikipedia.org/wiki/Canarian_wrinkly_potatoes
Also… they may have been making this dish for a long, long time too ;)
http://articles.latimes.com/2010/apr/08/food/la-fo-potatoes-20100408
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