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Papas arrugadas with Mojo Rojo
Course:
Starters
Cuisine:
Canary Islands, Spanish, Tapas
Keyword:
mojorojo, Papas arrugadas
Ingredients
For the papas arrugadas:
1
kilo
small potatoes
1
litre
water
120
g
sea salt
For the mojo rojo:
8
garlic cloves
2
mild dried chilli peppers
soaked in hot water, then drained, deseeded and stem removed
2
sweet red peppers, roasted, skinned, deseeded, stem removed
1
tbsp
sea salt
2
tsp
smoked sweet paprika
1
tsp
ground cumin
150
ml
olive oil
2
tbsp
Sherry vinegar
Instructions
For the potatoes:
Put all of the ingredients into a medium saucepan and boil for 15 to 20 minutes or until a fork goes in easily.
Drain the water.
Put the potatoes back in the pan and simmer for 15 minutes or more, 'drying' the potatoes.
Eventually the potatoes will have a silvery salty fine crust.
For the mojo rojo sauce:
Put all the ingredients into a blender and blitz.
Serve as a dipping sauce or drizzled over the potatoes