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Jeffrey Mehlhorn
Dutch potatoes on his spanish
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Ingredients
Directions
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Put a bottom of water in a large pan with the salt, let the salt lyrate on high heat.
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Scrub the potatoes clean and add to the salt water.
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Add cold water until they are just below.
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Bring to a boil and let the potatoes be cooked in fifteen to twenty minutes.
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Drain and leave with the lid on for ten minutes so that they 'ripple' through the salt.
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Grind the garlic, pepper, paprika and cumin seeds with the hand blender in the corresponding cup or in a mortar.
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Mix in the vinegar and slowly add the oil so that it is absorbed.
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Taste and season with salt.
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Serve the potatoes together with the sauce.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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