Entree: Spain – Canary Islands – Papas Arrugadas (Small, salty Canary Islands potatoes boiled until their skins wrinkle and typically served with spicy or herbaceous mojo sauces)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) small new potatoes, unpeeled
- 1/2 cup (120 g) coarse sea salt
- 2 cups (475 ml) water
- 2 tbsp (30 ml) extra-virgin olive oil, for finishing (optional)
- For Mojo Rojo (red sauce):
  - 2 tbsp (30 ml) extra-virgin olive oil
  - 2 cloves garlic, minced, about 0.6 oz (18 g)
  - 1 tsp (5 g) smoked paprika
  - 1/2 tsp (1 g) ground cumin
  - 1/4 cup (60 ml) sherry vinegar
  - 1/2 tsp (2.5 g) fine salt
  - 1/4 cup (60 ml) water or as needed to adjust consistency
  - 1 small dried red chile or 1/4 tsp (1 g) cayenne for heat (optional)
- For Mojo Verde (green sauce):
  - 1 cup (30 g) fresh cilantro, packed (or mixture cilantro/parsley)
  - 2 cloves garlic, minced, about 0.6 oz (18 g)
  - 1/4 cup (60 ml) extra-virgin olive oil
  - 2 tbsp (30 ml) sherry vinegar
  - 1/2 tsp (2.5 g) fine salt
  - 1–2 tbsp (15–30 ml) water to loosen as needed

Instructions

1. Wash potatoes thoroughly but keep skins intact. Place potatoes in a large pot and sprinkle the coarse sea salt over them. Add 2 cups (475 ml) water — enough to come up most of the potato height but not fully submerge in large pots; water should be relatively low so it will evaporate during cooking.
2. Bring to a vigorous boil over medium-high heat, then reduce to a steady simmer. Cook uncovered, stirring occasionally, until the water has mostly evaporated and a white crust of salt forms on the skins and potatoes are tender when pierced with a fork, about 20–30 minutes depending on size.
3. When the water has evaporated and potatoes are wrinkled, shake the pot over low heat for 1–2 minutes to dry the skins further. Remove from heat.
4. Prepare mojo rojo by combining olive oil, garlic, smoked paprika, cumin, sherry vinegar, salt, optional chile, and water in a blender or mortar and pestle. Blend or pound to a smooth or slightly textured sauce, adjusting vinegar and water for desired tang and consistency.
5. Prepare mojo verde by blending cilantro, garlic, olive oil, sherry vinegar, salt, and a little water until a vibrant, loose sauce forms. Taste and adjust seasoning.
6. Transfer potatoes to a serving bowl, optionally drizzle 2 tbsp (30 ml) olive oil over them and toss gently. Serve immediately with mojo rojo and mojo verde on the side for dipping.