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Papas arrugadas with Mojo Rojo

Course: Starters
Cuisine: Canary Islands, Spanish, Tapas
Keyword: mojorojo, Papas arrugadas


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


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