Sanctuary from The Mad World
Ask not what you can do for your country. Ask what's for lunch. - Orson Welles

When I encountered this dish for the first time in a Spanish restaurant, I thought they used a special kind of potatoes as the insides were soft, almost mashed, encased in salty, slightly chewy skin. Apparently, it’s a classic Canarian dish for ordinary new potatoes. It’s very easy to make, too.

I normally serve this potato plain, without the mandatory pepper sauce or Mojo, to accompany grilled or fried fish and meat. 

This recipe is not an original but a result of internet research.

Ingredients:
500 g tiny or new potatoes, washed but un-peeled
a generous amount of sea salt (2-3 tbsp, approximately)
2 thin lemon slices
water for potatoes (to cover half of the potatoes, not all)

Directions:
Place the potatoes into a pan, preferably in a single layer. Dissolve the sea salt in the water and pour the water covering just half of the potatoes.  Bring water to boil. Cook covered for about 15 minutes or until potatoes are tender when pierced with a knife.

Drain the water but keep the potatoes in the pan. Heat the potatoes in medium heat and cook for about another 15 minutes, shaking the pan from time to time to prevent scorching, until the potatoes are wrinkled, the salt crystalize, and the potato skin turn golden brown.