Canarian Potatoes (Wrinkled Potatoes)
These Canarian Potatoes are cooked in salted water until the water evaporates, leaving the skin with a fine salted crust and a wrinkled appearance. They are served with both mojo Rojo (red sauce) and mojo Verde (green sauce) and are a traditional side dish of the Canary Islands.
Servings: 6 servings
Calories: 165kcal
Ingredients
Potatoes
- 1.5 lbs Blushing Belles Little Potatoes
- 2 Tbsp Sea Salt
Green Sauce
- 1/2 Green bell pepper coarsely chopped
- 1/2 cup cilantro
- 2 Garlic cloves coarsely chopped
- 1/4 - 1/2 tsp ground cumin
- 1 1/2 Tbsp white wine vinegar
- Small pinch of sea salt
- 1/4 - 1/2 cup extra virgin olive oil
Red Sauce
- 1/2 red bell pepper coarsely chopped
- 4 cloves of garlic coarsely chopped
- 1/2 tsp cayenne pepper
- Large pinch red pepper flakes
- 2 tsp sweet paprika
- 1 tsp sugar
- 1/4 tsp ground cumin
- 1/4 cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- Small pinch of sea salt
Instructions
- GREEN SAUCEPlace all the ingredients except the olive oil into a blender and blend until smooth. Gradually add the olive oil continuing to blend until you have a light creamy consistency.
- RED SAUCEPlace all the ingredients except the olive oil into a blender and blend until smooth. Gradually add the olive oil continuing to blend until you have a light creamy consistency.
- POTATOESPut the potatoes into a large pot so they are in a single layer covering the bottom of the pot. Add the sea salt and add just enough water to cover the potatoes.
- Bring to a boil and cook uncovered, over medium heat, for about 25 minutes, or until the water has evaporated. Leave them over low heat for a few minutes, gently stirring them in the dry pan.
- They should be slightly wrinkled and covered in a fine powder of salt. Serve hot or warm with both the green and red sauce for dipping.
Nutrition
Serving: 1 | Calories: 165kcal | Carbohydrates: 10g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 2379mg | Fiber: 2g | Sugar: 2g