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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.
Ingredients
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Preparation
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.
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.
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.
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.
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.