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.
Equipment
- Blender
- Large pot
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
Instructions
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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.
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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.
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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.
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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.
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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.
