Papas de Zipaquirá Cundinamarca (Salt-Crusted Potatoes)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
60 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1
kg tocana potatoes
250
gr salt
Directions
- Cook the tocana potatoes, whole and unpeeled, with lots of salt and water to cover them, until the water dries and the potatoes are covered with a thin layer of salt.
- The popular way to cook them is by putting them in the bottoms where salt from the mines is cooked.
- They are washed and put in sacks or baskets and lowered to the bottom, left 1 hour, removed and left to dry to serve.