Papas Arrugadas (wrinkled potatoes) with Mojo is one of my favourite comfort foods. A dish originally from the Canary Islands it was historically made by boiling potatoes in sea water. The sauce is packed with heat but full of tasty flavours. Perfect for lifting any day!
Papas Arrugadas with Mojo
- In a large pan add 1/4 cup of salt and cup of boiling water. Add two large handfuls (per person) of baby new potatoes in a single layer
- Leave the lid on and boil for 15 minutes
- Meanwhile to make the mojo sauce add to a food processor one bulb of peeled and roughly chopped garlic cloves, one chopped red pepper, two red chillies sliced with seeds, one teaspoon of ground cumin and one teaspoon of paprika and ground salt and pepper
- Pulse until it forms a paste then add one tablespoon (15 mil) of white wine vinegar and 30 mil of olive oil
- Check the consistency and taste and make any adjustments
- Once the potatoes are soft, drain the remaining water and put the potatoes back on the hob, sprinkle more salt and shake with the lid on
- Leave on the hob for 5-10 minutes and shake regularly until salt crystals have formed on the spuds.
The inspiration for this dish comes from past summer holidays spent in Correleja, Fuerteventura. Apart from being perfect for Kitesurfing, the dunes blown from the Sahara desert prove an inspiring background. Long meals in cool terraces overlooking the harbour was a favourite and always with a tapa of Papas Arrugadas.