Recipe found on Food52, shared by CSA Member, Cassidy. She makes this and serves it with Pesto instead of the Cilantro Mojo.

2 1/4 lbs Potatoes, scrubbed but unpeeled

It does call for evenly sized so cut potatoes if you need to

Sea Salt Flakes

Cilantro Mojo

3 large Garlic cloves, roughly chopped

1 Green Chili Pepper, seeded and chopped

Leaves from a bunch of fresh Cilantro, roughly chopped

1 tsp freshly ground Cumin Seeds

Scant 1/2 cup Extra Virgin Olive Oil

2 tsps White Wine Vinegar, Muscatel if possible

Put the potatoes into a wide, shallow pan in which they fit in a single layer.  Add 2 TB salt and 1 quart cold water (just enough to cover), bring to a boil, and leave to boil rapidly until the water has evaporated.  Then turn the heat to low and continue to cook for a few minutes, gently turning the potatoes over occasionally, until they are dry and the skins are wrinkled and covered in a thin crust of salt.  While the potatoes are cooking, make the cilantro mojo.  Put thegarlic, green chili pepper, and 1 tsp salt in a mortar, and pound into a paste.  Add the cilantro leaves, and pound until they are incorporated into the paste.  Add the cumin, and gradually mix in the oil to make a smooth sauce.  Just before serving, add the vinegar, and spoon into a small bowl.  Pile the hot potatoes onto a plate and serve with the mojo, instructing your guest to rub off as much salt from the potatoes as they wish before dipping them in the sauce.