Canary Potatoes

[foxyfeet]

Recently back from Tenerife and would love to know how they cook those lovely small potatoes. They are still in their skins and have a salty crust. Have tried various ways to re-create, even cooking in seawater.
Any Canary Island residents out there who can help??

[BBWCHATT]

Salt-Crusted Potatoes

2 cups 473 ml Kosher salt
Several turns coarsely-ground black pepper
4 Fresh rosemary sprigs - ripped in pieces
4 Fresh thyme sprigs - ripped in pieces
1/2 cup 118 ml Extra-virgin olive oil
12 cups 2839 ml Yellow potatoes - rinsed, scrubbed, (small)
And patted dry
= (such as fingerling or Yukon)

Combine the salt, pepper, and herbs in a large bowl.
Pour the oil into a large cast-iron skillet and set over medium-high flame or charcoal grill. When the oil reaches a slight smoke, add the potatoes in a single layer and fry until they get nice and crackled on all sides.
Cover the potatoes completely with the salt mixture, and cook for about 1 hour until the salt forms a cooked crust and the potatoes are tender. Break open the crust to serve.

[BBWCHATT]

Salt Potatoes

3 lb 1360 gram Small new - ("creamer") potatoes
4 x Water
1 cup 236 ml Salt
1/2 cup 112 gram Butter

Place the potatoes and water in a large pot. Pour the salt over the potatoes, cover, and bring to a boil over high heat. Reduce the heat to medium and cook for 25 minutes, or until the potatoes are fork-tender. Serve with the melted butter for dipping.

[Ethel]

Traditionally soaked in sea water for 24 hours before boiling in the same water, and then baking on the coals, this is a modified recipe:

http://vegetarianrecipes101.com/shrunkenpotato es.htm