Adrian Villarreal’s Twice-Cooked Potatoes with Six-Minute Egg Aioli

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.