Spanish Wrinkled Potatoes with Mojo Verde
These Spanish Wrinkled Potatoes with Mojo Verde are loaded with flavors, easy to make and done in 35 minutes. A classic tapas dish from the Canary islands.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 baby new potatoes
- 1 1/2 tbsp sea salt (25 grams)
- 1 bundle fresh cilantro (20 grams - 1/2 ounce)
- 3 cloves garlic
- 2 small dried cayenne peppers
- 1/2 tsp cumin powder (1.25 grams)
- 1 tbsp white wine vinegar (15 ml)
- 1/2 cup extra virgin olive oil (125 ml)
- sea salt & black pepper
Instructions
- 1
Wash and scrub clean 12 baby new potatoes (skins on), add into a stock pot, making sure they´re all in a single layer, fill with cold water, leaving just a little of the potatoes exposed, cover the potatoes with 1 1/2 tablespoons (25 grams) sea salt and heat with a high heat
- 2
Meanwhile make the mojo verde, add 1 bundle of fresh cilantro (20 grams - 1/2 ounce) into a tall plastic cylinder, along with 3 cloves garlic (skins removed), 2 small cayenne peppers, a generous 1/2 teaspoon (1.25 grams) of cumin powder, 1 tablespoon (15 ml) white wine vinegar and 1/2 cup (125 ml) extra virgin olive oil, season with a little sea salt & black pepper and blend together (I used a handheld blender) until you form a smooth sauce with no lumps, then transfer into a bowl and into a serving dish
- 3
About 25 minutes after turning on the heat on the potatoes, all the water should just be evaporating and you can hear the salt crackling in the pan, turn off the heat, gently shake the pan for a minute or so, this helps give the potatoes that wrinkled effect on the skins
- 4
Transfer the wrinkled potatoes into the dish with the mojo verde and serve, enjoy!