Canary Island-style tempero salt-baked mini potatoes

Canary Island-style tempero salt-baked mini potatoes

By
From
V is for Vegan
Serves
4–6

Baking things on salt is very Spanish. It has the effect of wrinkling the skins, making the inside very fluffy and the outside very crispy, and at the same time seasoning the potato.

I used small heritage potatoes from Carroll’s (www.heritage-potatoes.co.uk), where you can buy 1.5 kg bags of red potatoes such as Highland Burgundy and blue potatoes such as Salad Blue, which have brightly hued interiors. In fact, you could have a very patriotic dish if you combined it with a white potato such as Golden Wonder or Mayan Gold. Some of these varieties are in season from October onwards, but the rest of the year you could use purple Albert Bartlett potatoes, which are purpley-blue inside, and red-skinned potatoes, which are white in the interior.

This can be a light lunch, served with salad, or a canapé before dinner.

Ingredients

Quantity Ingredient
500g highland burgundy potatoes
500g salad blue potatoes
500g mayan gold potatoes
1kg tempero salt rock salt or sel gris

For the tofu and pink pepper cream:

Quantity Ingredient
200g silken tofu, drained
50g cashew nuts
1 preserved lemon, finely chopped
1 teaspoon sea salt

To serve:

Quantity Ingredient
1 tablespoon pink peppercorns
balsamic caviar pearls, (optional)

Method

  1. Preheat the oven to 200°C. Wash the potatoes, leaving the skins on, then dry them. Spread the salt into a roasting tin. Arrange the potatoes on the salt, pricking each one, and bake for 45 minutes.
  2. To make the tofu and pink pepper cream, mix all the ingredients together in a blender. If you want it thicker, put into a muslin and let it drain.
  3. Remove the roasting tin from the oven and, with a knife, cut a slit down the top of the skin of each potato. Put a quenelle or scoop of tofu cream onto each potato, with a few pink peppercorns and some balsamic pearls, if using, on top. Serve hot on the bed of salt.
Tags:
Vegan
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