🛒 Ingredients
- 1kg small potatoes (Palmera or Jersey Royals variety)
- 200g coarse sea salt
- For the red mojo: 4 roasted red peppers, 4 garlic cloves, cumin, hot paprika, vinegar, oil
- For the green mojo: cilantro, parsley, 3 garlic cloves, cumin, oil, vinegar
👨🍳 Step-by-step instructions
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Put the potatoes in a pot with water and salt (the water should be very salty, almost like seawater).
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Boil for 20-25 minutes until they are tender.
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Drain the excess water and return to low heat, stirring constantly so that the salt crystallizes.
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For the red mojo: blend all the ingredients until you get a dense paste.
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Serve the potatoes hot with the two mojos in separate bowls.
💡 Chef's tip
The key is the salt level: there is no exact measure, the water should taste like seawater. If there is not enough salt, the potatoes will not wrinkle properly.
📝 Our take
Wrinkled potatoes are one of those dishes that prove the humblest cooking can be the most technical. Boiling in supersalted water until it evaporates creates a salt crust on the skin that is its hallmark. The mojos are the soul: the red one with chile and paprika, the green one with coriander and garlic. Without both, the experience is incomplete.
🍷 Wine & food pairing
Canarian white wine: a volcanic Malvasía from Lanzarote or a Listán Blanco from Tenerife. The volcanic minerality of these wines pairs perfectly with the salt of the potatoes.
Suggested wine: White wine from Lanzarote (Malvasia) or Canarian Dorada beer
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