READY IN
30 mins
COOKING TIME
20 mins
PREP TIME
15 mins
SERVES
Serves 4
ingredients
- 1kg Canarian papas, or English new or baby potatoes
- Sea Salt
IN STOCK
- For the Mojo Rojo:
- 4 long guindilla chilli peppers
- 1 teaspoon cumin seeds
- 4 cloves of garlic, roughly chopped
- ½ a red pepper
OUT OF STOCK
- ¾ teaspoon fine sea salt
- 75ml wine vinegar
IN STOCK
- 200ml olive oil
IN STOCK
- For the Mojo Verde:
- 4 cloves of garlic, peeled
- 100g bread, fried in olive oil and broken into small pieces
- 2 teaspoons ground cumin
- 6 tablespoons sherry vinegar
IN STOCK
- 4-6 heaped tablespoons of chopped coriander or parsley
- Pinch of salt
- 300ml of arbequina olive oil
Method:
- Put the potatoes into a pan with enough salted water to cover (use a ratio of 50g sea salt to 1.5 litres of water).
- Bring to the boil and let the potatoes cook until they are just tender.
- Drain them, leaving just a little water on them (as you would when draining pasta), then put them back into the pan over a very low heat. Don't cover them, just let them dry off for about 7 minutes, rolling them around in the dry pan so that they don't burn. You will see the salt crystallize around the potatoes.
- Remove from the heat and cover with a tea towel for about 20 minutes, until there is a fine patina of salt on the skins of the potatoes. If you are lucky, they will also have wrinkled a little.
- Serve with the mojo rojo and/or moio verde drizzled over.
Mojo Rojo:
- Prepare the peppers by soaking them in warm water for 20 minutes.
- Drain them and scrape out the flesh.
- Grind the cumin seeds using a pestle and mortar and put through a fine sieve.
- Return to the mortar with the rest of the ingredients, except the olive oil, and pound to a paste.
- Add the olive oil slowly and work it in until well combined.
Mojo Verde:
- Blend all the ingredients apart from the salt and the oil, then add the oil slowly and season to taste.
ingredients
- 1kg Canarian papas, or English new or baby potatoes
- Sea Salt
IN STOCK
- For the Mojo Rojo:
- 4 long guindilla chilli peppers
- 1 teaspoon cumin seeds
- 4 cloves of garlic, roughly chopped
- ½ a red pepper
OUT OF STOCK
- ¾ teaspoon fine sea salt
- 75ml wine vinegar
IN STOCK
- 200ml olive oil
IN STOCK
- For the Mojo Verde:
- 4 cloves of garlic, peeled
- 100g bread, fried in olive oil and broken into small pieces
- 2 teaspoons ground cumin
- 6 tablespoons sherry vinegar
IN STOCK
- 4-6 heaped tablespoons of chopped coriander or parsley
- Pinch of salt
- 300ml of arbequina olive oil