Canarian Potatoes

Ingredients

Method

Place potatoes in a pot just big enough for the potatoes to fit in in a single layer.

Cover with cold water till it’s just over the potatoes but covers them completely.

Add the salt or alternatively if you’re not the measuring type, pour some salt in till you think it’ll be far too salty – be brave!!! It does seem like a lot but stay with me please – it will be worth it.

Bring to the boil and boil the potatoes for 25 minutes or until the biggest ones are tender. The boiling water should start sounding syrupy (you’ll understand when you do it!). If you have a fierce stove and the water is boiling away too much, top it up a little but don’t overdo it as you want the salt water to be concentrated.

When the potatoes are cooked, leaving the pot boiling, take each potato out and sit on a rack – you can leave these to cool or carry on with the recipe instructions.

Place the potatoes in a hot oven (200degC) or over a medium fire (no flames) to dry out – about 30mins in the oven. The skin will go wrinkly and dry, there will be a fine layer of salt encrusting the outside and the insides will be concentrated and really creamy.

Once they have dried and are starting to brown, serve with with lashings of real butter (I insist!) and loads of freshly ground pepper.