Wash the potatoes thoroughly with the skin. Put them in a saucepan with 150 g salt and pour on enough water so that the potatoes are not completely covered. Bring to the boil covered and cook for about 40 minutes.
Remove the lid and swivel the potatoes more often until the cooking water has evaporated and a salt crust has formed on the potatoes.
For the mojo herbs wash, shake dry, pluck off leaves and chop. Peel garlic, chop finely. Mix with herbs, cumin, vinegar and oil. Season to taste with salt and pepper. Arrange potatoes with the mojo and sprinkle with sea salt.