Papas arrugadas con mojos
This recipe for ‘wrinkled’ potatoes with two sauces (mojos) is from the Canary Islands, where my Mum and auntie lived for a good 10 years when they were children. Because of this, dishes from the Canary Islands pop up every now and then in my family, particularly at my auntie’s house.
INGREDIENTS
750 g new potatoes (ideally all the same size)
2 tablespoons rock salt
For the mojo verde
3 garlic cloves
6 tablespoons freshly chopped coriander
1 small green chilli (optional)
pinch of cumin seeds
salt
1 tablespoon any vinegar (except balsamic)
100 ml light olive oil (or vegetable oil)
For the mojo picon
2 dried cayenne chillies
3 garlic cloves
½ teaspoon sweet smoked paprika
pinch of cumin seeds
salt
1 tablespoon any vinegar (except balsamic)
100 ml light olive oil (or vegetable oil)
Preparation
Give the potatoes a good scrub, making sure they are clean of any soil.
Put the potatoes in a large pan, cover with enough cold water just to cover the potatoes and add the salt. I know it seems like a lot of salt, but trust me! Place over a high heat, bring to the boil and cook for 20 minutes or until soft (depending on the size).
Meanwhile make the mojos. You can do this the old-fashioned way, by pounding everything together with a pestle and mortar or by using a hand blender. If you are using a pestle and mortar start by grinding the dry ingredients first, then add the vinegar and then the oil in a steady stream, pounding as you go. This is so that the ingredients emulsify properly.
Use the lid of the pan or a plate to drain the potatoes, making sure you leave about 3 tablespoons as well as the potatoes still in the pan. Place the potatoes (now with just a tiny bit of water) back on a low heat and reduce the water down while gently stirring the potatoes so that they don’t catch. As the water disappears a crust of salt should form on the bottom of the pot. Keep stirring the potatoes for a couple of minutes over a low heat until they start to wrinkle. Remove from the heat and let them rest for a few minutes before serving with the mojos.
Both these mojo sauces are really versatile and can be used as a dip or sauce with many other dishes. It’s traditional to use the mojo verde with fish dishes and the mojo picon with meat. Mojo picon will keep for several days in an airtight container in the fridge but mojo verde will only last a couple of days because of the fresh herbs.
