These wrinkled potatoes are cooked in salted water until the water evaporates, leaving the skin with a fine salted crust and a wrinkled appearance. They are served with both mojo rojo (red sauce) and mojo verde (green sauce) and are a traditional side dish of the Canary Islands.

Prep
15 mins
Cook
25 mins
Serves
4
Ingredients
19
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Equipment

  • Blender
  • Large pot

Ingredients

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Potatoes:

  • 1.5 lbs Little Potatoes
  • 2 Tbsp sea salt

Green Sauce:

  • 1/2 green bell pepper, coarsely chopped
  • 1/2 cup cilantro
  • 2 garlic cloves, coarsely chopped
  • 1/4 tsp to 1/2 tsp ground cumin
  • 1 1/2 Tbsp white wine vinegar
  • (Small pinch) sea salt
  • 1/4 to 1/2 cup extra virgin olive oil

Red Sauce:

  • 1/2 bell pepper, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 1/2 tsp cayenne pepper
  • (Large pinch) red pepper flakes
  • 2 tsp sweet paprika
  • 1 tsp sugar
  • 1/4 tsp ground cumin
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • (Small pinch) sea salt
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Instructions

  • Make the Green Sauce:

    Place all the ingredients except the olive oil into a blender and blend until smooth. Gradually add the olive oil continuing to blend until you have a light creamy consistency.

  • Make the Red Sauce:

    Place all the ingredients except the olive oil into a blender and blend until smooth. Gradually add the olive oil continuing to blend until you have a light creamy consistency.

  • Make the Potatoes:

    Put the potatoes into a large pot so they are in a single layer covering the bottom of the pot. Add the sea salt and add just enough water to cover the potatoes.

  • Step 4

    Bring to a boil and cook uncovered, over medium heat, for about 25 minutes, or until the water has evaporated. Leave them over low heat for a few minutes, gently stirring them in the dry pan.

  • Step 5

    They should be slightly wrinkled and covered in a fine powder of salt. Serve hot or warm with both the green and red sauce for dipping.