This recipe comes to us from chef Victor Cruz’s "La Cuchara" restaurant on the Spanish island of Tenerife.   Ingredients 2 kg small potatoes, evenly sized 1/2 kg sea salt To prepare: Wash the potatoes, place in a large pot and cover with water. Add the sea salt and stir. Boil until the water has evaporated. Reduce to low heat and let potatoes cook for a few more minutes until the potato skins are dry and a salt crust has formed. Ingredients for the sauces. Red Sauce 1/2 liter olive oil 1/4 liter red wine vinegar 8-10 dried red pepper 2- 3 garlic cloves 2 tbs. paprika powder 1 tbs. ground caraway seeds 1 tbs. oregano 1 tsp. saffron pinch of sea salt To prepare: Place garlic, paprika powder, oregano, caraway seeds, saffron and dried red peppers in a blender and puree with some water. Add vinegar and oil. Salt to taste. Green Sauce 1 bunch of cilantro 1 bunch of parsley 2 garlic cloves 1/2 liter olive oil 1/8 liter vinegar salt pepper To prepare: Finely chop cilantro and parsley, puree in blender with salt, garlic a bit of water. Add vinegar and olive oil and blend again.