SPICES, AIOLI GIVE POTATOES ZING

Villarreal, owner and chef of Rreal Tacos in Midtown, prepared this dish last summer at the Morningside Farmers Market. Cooking potatoes this way gives them a salty, crisp crust and meltingly tender interior. Just be aware that all that salt will leave a salt crust in your pot. A little soaking will dissolve all that salt, but best to use an enamel-lined saucepan for easier cleanup.

The size of the pot is important. You want it large enough to hold the potatoes in two or three layers. Then add water so the potatoes are covered and there’s another half inch of water above them.

Villarreal seasons the cooked potatoes with his house-made chorizo spice – a mixture of cumin, coriander, cloves, bay and garlic. He suggests you use any seasoning mixture you like.

To roast your poblano pepper, place the pepper over a gas flame or under your broiler. Heat until pepper skin chars and turn pepper to char evenly. Remove from heat, place in a bowl and cover. This allows the pepper to steam. In about 15 minutes, remove the pepper from the bowl,

remove the core and seeds and peel off the skin. 1 pound small new

potatoes

1/4 cup salt Vegetable oil, for

sauteing

1/2 cup sliced onion

1/4 cup roasted, peeled and diced poblano pepper

1 tablespoon chorizo

spice

Salt and pepper 4 beefsteak tomatoes,

cored and sliced Six-Minute Egg Aioli (see

recipe)

Leaves from 1/2 bunch

cilantro, for garnish

In a large saucepan, cover potatoes with cold water and add salt. Bring to a boil and let potatoes cook until

the pan runs completely dry. Watch closely as the water level drops so you don’t burn the potatoes. Remove from heat and let the potatoes rest for a few minutes.

In a large skillet, heat about 1/8 inch oil over medium-high heat. Add reserved potatoes and crisp the skin. Stir in sliced onion and cook until onions turn translucent. Add poblano and chorizo spice and taste for seasoning.

Arrange tomato slices on four serving plates. Top with potatoes and spoon on aioli. Sprinkle with cilantro and serve immediately. Serves: 4

Per serving: 222 calories (percent of calories from fat, 42), 4 grams protein, 30 grams carbohydrates, 4 grams fiber, 11 grams fat (1 gram saturated), no cholesterol, 713 milligrams sodium.

STYLING BY ADRIAN VILLARREAL. CONTRIBUTED BY THOMAS C. BRODNAX