Papas Arrugadas

These "wrinkly potatoes" are from the Canary Islands, where they were originally cooked in sea water. They are served with both a cilantro green sauce and a spicy chili pepper sauce called mojo.


Serves 2

What you need:

for the potatoes
20 baby new potatoes
1/2 cup salt

for the red mojo
10 cloves garlic
1/4 cup wine vinegar
3 dried red chili peppers
1 cup olive oil
1/2 tsp cumin
1 tsp paprika
1 tsp salt

for the green mojo
10 cloves garlic
1/4 cup wine vinegar
1 cup olive oil
1/2 tsp cumin
1 tsp salt
1 cup fresh cilantro

In a large pot, bring water and 1/2 cup salt to a boil. Add the baby potatoes and simmer for 15-20 minutes. If the potatoes are not floating, add more salt to the water. Drain the potatoes, leaving about 1/4 cup of salt water in the pot. Sprinkle the potatoes with salt and shake around until the salt hardens on the potatoes. Turn off the heat, cover the potatoes with a kitchen towel and let sit for 5-7 minutes.

For the red and green mojo sauces, add all of the ingredients in a blender or food processor and blend until smooth. Pour the sauces on top of the potatoes or serve as a dipping sauce on the side.

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