Papas Arrugadas con Mojo
Small potatoes boiled in heavily salted water until wrinkled, served with a garlicky red mojo.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
This Canary Islands classic coaxes a crinkled, salt-crusted skin from baby potatoes simmered in brine until the water cooks away. Served alongside a smoky mojo rojo of roasted peppers, garlic, and paprika, it works as a tapa, side dish, or snack with crusty bread.
Ingredients
- 1 1/2 pounds small new potatoes, unpeeled
- 1/2 cup coarse sea salt
- 4 cups water
- 4 cloves garlic, peeled
- 1 roasted red bell pepper, jarred or homemade
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1 slice day-old bread, crust removed
Method
-
Place the potatoes in a 6-quart saucepan and add the coarse sea salt and water; the water should barely cover the potatoes.
-
Bring to a boil over high heat, then reduce heat and simmer until the potatoes are tender when pierced with a knife, about 20 to 25 minutes.
-
Drain off all but a few tablespoons of the water and return the pan to low heat, shaking occasionally, until the water evaporates completely and a white salt crust forms on the potato skins, about 3 to 5 minutes.
-
Remove from heat and let the potatoes sit uncovered in the warm pan for 5 minutes to finish wrinkling.
-
While the potatoes cook, tear the bread into pieces and soak briefly in a tablespoon of water to soften.
-
In a food processor, combine the garlic, roasted red pepper, softened bread, cumin, smoked paprika, and cayenne; pulse until a coarse paste forms.
-
Add the red wine vinegar and salt, then with the motor running, drizzle in the olive oil until the mojo is smooth and emulsified.
-
Taste the mojo and adjust salt or vinegar as needed; transfer to a serving bowl.
-
Pile the wrinkled potatoes onto a plate and serve warm with the mojo alongside for dipping.
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Papas Arrugadas con Mojo
This Canary Islands classic coaxes a crinkled, salt-crusted skin from baby potatoes simmered in brine until the water cooks away. Served alongside a smoky mojo rojo of roasted peppers, garlic, and paprika, it works as a tapa, side dish, or snack with crusty bread.
1 hr 4 servings 320 cal
Ingredients
- 1 1/2 pounds small new potatoes, unpeeled
- 1/2 cup coarse sea salt
- 4 cups water
- 4 cloves garlic, peeled
- 1 roasted red bell pepper, jarred or homemade
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1 slice day-old bread, crust removed
Method
- 1
Place the potatoes in a 6-quart saucepan and add the coarse sea salt and water; the water should barely cover the potatoes.
- 2
Bring to a boil over high heat, then reduce heat and simmer until the potatoes are tender when pierced with a knife, about 20 to 25 minutes.
- 3
Drain off all but a few tablespoons of the water and return the pan to low heat, shaking occasionally, until the water evaporates completely and a white salt crust forms on the potato skins, about 3 to 5 minutes.
- 4
Remove from heat and let the potatoes sit uncovered in the warm pan for 5 minutes to finish wrinkling.
- 5
While the potatoes cook, tear the bread into pieces and soak briefly in a tablespoon of water to soften.
- 6
In a food processor, combine the garlic, roasted red pepper, softened bread, cumin, smoked paprika, and cayenne; pulse until a coarse paste forms.
- 7
Add the red wine vinegar and salt, then with the motor running, drizzle in the olive oil until the mojo is smooth and emulsified.
- 8
Taste the mojo and adjust salt or vinegar as needed; transfer to a serving bowl.
- 9
Pile the wrinkled potatoes onto a plate and serve warm with the mojo alongside for dipping.
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