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
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.