Spanish cuisine · Vegetable Dishes

Papas Arrugadas con Mojo

Canary Island wrinkled potatoes with a white salt crust, served with fiery mojo rojo and fresh mojo verde.

Ingredients · for 4 servings

• 1 kg small waxy potatoes
• 100 g coarse sea salt
• 6 garlic cloves
• 2 tsp sweet paprika
• 1 tsp cumin
• 1 red chili pepper
• 1 bunch coriander
• 3 tbsp white wine vinegar
• 150 ml olive oil
• 1 slice white bread
• Salt

Instructions

1. Wash the potatoes thoroughly but don't peel them, place in a pot with the coarse sea salt and add just enough water to barely cover them.
2. Cover and cook for 20–25 min until tender, then remove the lid and let the remaining water evaporate over high heat.
3. Take the pot off the heat, shake briefly and let the potatoes dry out uncovered until the skins wrinkle and show a fine white salt crust.
4. For the mojo rojo, blend the chili, 3 garlic cloves, paprika, cumin, the crumbled white bread, half the vinegar and 75 ml olive oil until smooth, then season with salt.
5. For the mojo verde, finely blend the coriander with the remaining garlic cloves, the rest of the vinegar and the rest of the olive oil until a bright green, thick sauce forms; season with salt.
6. Arrange the warm potatoes in a bowl and set out both mojos in small dishes alongside – everyone dips their own.