Papas arrugadas con mojo

Ingredients

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For the potatoes

• 1 kg small potatoes of similar size, unpeeled
• 100 g coarse salt
• Water, just enough to nearly cover them

Mojo picón (red)

• 4 garlic cloves
• 2 dried hot peppers or dried chillies
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• 1 tablespoon white wine vinegar
• 100 ml extra virgin olive oil
• Salt

Mojo verde (green)

• 1 small bunch of coriander
• 2 garlic cloves
• 1/2 teaspoon cumin
• 1 tablespoon vinegar
• 100 ml extra virgin olive oil
• Salt

Preparation

1. 01Wash the potatoesWash them well with water, without peeling. Choose small, evenly sized potatoes so they cook at the same time.
2. 02Prepare the salted waterPut them in a wide pot with the coarse salt and water that barely reaches the top of the potatoes, or even leaves them partly uncovered; they will cook partly by steam.
3. 03CookCover and cook over medium heat for 20 to 30 minutes, until tender when pierced with a knife.
4. 04Wrinkle themPour off any remaining water and return the pot to low heat, uncovered. Shake the potatoes in circular movements for a few minutes, until they dry out, wrinkle and are covered with a white film of salt.
5. 05Make the mojo picónCrush the garlic with the cumin and a pinch of salt in a mortar, or blend; add the soaked peppers and the paprika. Add the vinegar and then, in a thin stream, the oil until emulsified.
6. 06Make the mojo verdeBlend the coriander with the garlic, cumin, vinegar, salt and oil until you have a smooth green sauce.
7. 07ServeServe the potatoes hot with the two mojos in separate bowls.

Variations

• Each island has its own mojos and proportions; the picón is red and spicy, the verde has coriander.
• Mojo verde is usually served with fish and mojo picón with meat, though both go well with the potatoes.