Spanish · Lunch
Crispy Salt Potatoes with Spicy Herb Sauces
Wrinkled Potatoes with Mojo
Canarian small potatoes boiled in heavily salted water until skins wrinkle and a salt crust forms, served with two regional sauces: spicy mojo rojo with chilli and herby mojo verde with cilantro.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
380Calories
4gProtein
27gFat
35gCarbs
2gSugar
3gFiber
2840mgSodium
0mgChol
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Instructions
1
Prep
Scrub potatoes leaving skins on, pat dry, prick each in 2 places. Soak both guindillas in warm water 5 minutes, then chop. Chop cilantro and parsley. Crush 6 garlic cloves with chilli flesh, 1 tsp cumin, and 0.5 tsp fine salt in a mortar.
2
Build 1
Whisk 60ml olive oil and 30ml sherry vinegar into the garlic-chilli paste for mojo rojo. Set aside in a small bowl.
3
Boil
Place potatoes in a medium saucepan, add cold water to just cover, sprinkle in coarse salt, bring to vigorous boil over medium-high heat. Simmer 18–20 minutes until fork-tender, skins beginning to wrinkle.
4
Build 2
While potatoes cook, pound remaining 4 garlic cloves with cilantro, parsley, remaining 1 tsp cumin, and 0.5 tsp fine salt. Whisk in remaining 60ml olive oil and 30ml sherry vinegar for mojo verde. Set aside.
5
Crisp and plate
Drain potatoes, return to dry pan over low heat 90 seconds for skins to fully wrinkle and salt crust to form. Pile onto warm plates, set both mojos in small bowls alongside, serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g (28.2 oz) small canary or new potatoes
- 120g (4.2 oz) coarse sea salt
- 10 garlic cloves
- 2 dried guindilla chilli
- 2 tsp ground cumin
- 2 tsp sweet pimenton
- 20g (small handful) cilantro
- 10g (small handful) flat-leaf parsley
- 120ml (1/2 cup) extra-virgin olive oil
- 60ml (1/4 cup) sherry vinegar
- 1 tsp fine sea salt
- 0.5 tsp black pepper