Salt-Crusted Potatoes served with Soft Herb Salsa | BCLIQUOR

Ingredients

• 2 lbs (1 kg) small, equal-sized unpeeled potatoes (such as creamers), scrubbed
• 1½ tbsp (22 ml) fine sea salt
• 1 medium green jalapeño pepper, seeded, coarsely chopped, or to taste
• 3 garlic cloves, crushed
• 1 cup (250 ml) tightly packed cilantro leaves
• 1 cup (250 ml) tightly packed tarragon leaves
• 1 cup (250 ml) tightly packed flat leaf parsley leaves
• 1 white anchovy fillet (optional)
• ¼ cup (60 ml) freshly squeezed lemon juice, plus extra to taste
• ⅔ cup (150 ml) extra-virgin olive oil
• 2 tbsp (30 ml) red wine vinegar, plus extra to taste
• 2 tsp (10 ml) ground cumin, toasted