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Paul Carmichael's great cake

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Saltwater potatoes with pebre sauce


You'll need

2 kg small Nicola potatoes, scrubbed 100 gm sea salt flakes   Pebre sauce 2 cups (firmly packed) coriander, coarsely chopped 60 ml (¼ cup) Sherry vinegar 3 spring onions, finely chopped 3 garlic cloves, finely chopped 2 jalapeños, finely chopped 180 ml extra-virgin olive oil

Method

  • 01
  • Place potatoes in the base of a large saucepan in a single layer. Combine salt in a large bowl with 2 litres water and stir to dissolve salt. Pour over potatoes to just cover (add more water if necessary) and bring to the boil over medium heat. Reduce heat to low and simmer until water evaporates completely (40-50 minutes). Continue cooking, turning potatoes occasionally, until dry and skin begins to wrinkle and crust with salt (15-20 minutes).
  • 02
  • Meanwhile, for pebre sauce, process ingredients (except oil) in a food processor to a medium-fine paste. Transfer to a bowl and stir in oil, season to taste and serve with warm saltwater potatoes.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.

“Those saltwater potatoes at Sydney’s Palings are something else. Please ask chef Christopher Whitehead for the recipe.”
Kelly Singh, Sydney, NSW

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At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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