Name: Saltwater potatoes with pebre sauce
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 8
Ingredients: 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

Saltwater potatoes with pebre sauce

Australian Gourmet Traveller recipe for saltwater potatoes with pebre sauce by Palings restaurant in Sydney.

Serves 8

Prep

20M

Cook

1H 20M

Total

1H 40M

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

Kelly Singh, Sydney, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

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

Main

1.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).

2.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.