Today we cook papas arrugadas with mojo rojo. Canarian wrinkled potatoes with salt crust and red mojo sauce
Mojo sauce is a must-have in the Canary Islands kitchen. Many meals would be missing something without Mojo Rojo or Mojo Verde. The sauce is served with meat, fish or fried goat cheese, for example.
Recipe: Canarian wrinkled potatoes with salt crust and red mojo sauce
Amount : 4 servings
1 kg of small, unpeeled potatoes
4 tbsp coarse salt
Red mojo sauce
4 cloves of garlic
1/4 tsp cumin
1 tsp paprika powder, sweet
1/2 tsp sea salt
5 tbsp olive oil
2-3 tbsp vinegar
100 ml water
It is best to make the mojo sauce at first.
- Grind the cumin in a mortar until it is powdered.
- Then squeeze the garlic cloves. Mix them together with the cumin, sea salt and paprika powder.
- Afterwards add the vinegar, oil and water. Mix everything well. After that the sauce is ready.
The potatoes must be steamed until the remaining salt crystallizes on the skins. In addition the skins should be are slightly wrinkled.
For me it works best like this:
- Firstly wash the potatoes well. Don’t peel the potatoes! Else there are no wrinkles 😉
- Heat the water in a pan or a large saucepan. When the water is boiling, add the salt. Cook the potatoes until they are tender as usual.
- Drain the water. A small amount of water shall remain at the bottom of the pan.
- Then put the pan back on the stove. Increase the temperature. The water begins to boil and evaporate. It is important to work quickly at this time. Shake the pan frequently.
- When the water has boiled away, remove the pan from the heat. The potatoes should be dry and wrinkled after that.
- If there is too much salt on the skin of the potatoes, wipe off some of the salt with a tea towel.
- Finally serve the Canarian wrinkled potatoes with a salt crust immediately with red mojo sauce.
The Mojo-picón or Mojo-picante is made by adding 1-2 dried, ground chili peppers. As the name suggests, this is the slightly spicier version.
Additionally a tomato or fresh red bell pepper can be pureed and mixed with the mojo sauce.
Whole spices undeniably taste better. Grind them yourself.