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🍽️ Salt-crusted potatoes with green mojo sauce

318 kcal · 30 min · 4 servings

Ingredients

• 650 g small potatoes (e.g. tri-colored)
• 100 g coarse sea salt
• 1 green bell pepper
• 1 green chili pepper
• 1 bunch basil (20 g)
• 0.5 bunch lemon balm (10 g)
• 1 garlic clove
• 8 tbsp olive oil
• 1 lemon
• salt
• pepper
• 1 pinch cane sugar

Instructions

1. 1. Wash the potatoes thoroughly and place them with the skin in a pot. Cover with water, add salt, and bring to a boil. Cook the potatoes covered for about 30 minutes over medium heat.
2. 2. Meanwhile, prepare the green sauce. Clean and wash the bell peppers and chili peppers, then cut them roughly into pieces. Wash the basil and lemon balm, shake off excess water, and chop them roughly. Peel the garlic clove.
3. 3. Place the bell peppers, chili peppers, herbs, garlic, and olive oil in a blender. Squeeze the lemon and add the juice. Blend everything until smooth, then season to taste with salt, pepper, and sugar.
4. 4. Drain the potato water. Place the pot with the potatoes back on the stove. Let the remaining moisture evaporate over low heat, shaking the pot several times until a salty crust forms on the potatoes. Serve the salt-crusted potatoes with the green mojo sauce.

Nutrition per serving

• kcal: 318
• Protein: 4 g · Fett/Fat: 20 g · Carbs: 29 g