These Spanish Wrinkled Potatoes with Mojo Verde are loaded with flavors, easy to make and come together in about 35 minutes. They´re typically served as a tapas appetizer, but you can totally serve them as a side dish. Perfect next to some grilled fish and a yummy Spanish salad.
This dish hails from the Spanish Canary Islands, where it´s known as Papas Arrugadas con Mojo Verde. There is also another version of this dish, Papas Arrugadas con Mojo Picon. Which is the same wrinkled potatoes, but served with a garlic paprika sauce instead of the green sauce.
To make this dish, I used baby new potatoes, but you can use any type of small potatoes. Just make sure they´re waxy potatoes, which means having a low starch content. Such as red potatoes or fingerling potatoes.
TIPS & TRICKS to Make this Recipe: To make the mojo verde sauce, I used a handheld blender, but you can also use a food processor. The secret to giving the potatoes the wrinkled effect, is to gently shake them in the pan once they´re boiled. Remember to be gentle, otherwise the potatoes can break apart.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
HANDHELD BLENDER
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make Spanish Wrinkled Potatoes with Mojo Verde
Spanish Wrinkled Potatoes with Mojo Verde
Ingredients
FOR THE POTATOES
- 12 baby new potatoes
- 1 1/2 tbsp sea salt 25 grams
FOR THE MOJO VERDE
- 1 bundle fresh cilantro 20 grams - 1/2 ounce
- 3 cloves garlic
- 2 small dried cayenne peppers
- 1/2 tsp cumin powder 1.25 grams
- 1 tbsp white wine vinegar 15 ml
- 1/2 cup extra virgin olive oil 125 ml
- sea salt & black pepper
Instructions
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Wash and scrub clean 12 baby new potatoes (skins on), add into a stock pot, making sure they´re all in a single layer, fill with cold water, leaving just a little of the potatoes exposed, cover the potatoes with 1 1/2 tablespoons (25 grams) sea salt and heat with a high heat
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Meanwhile make the mojo verde, add 1 bundle of fresh cilantro (20 grams - 1/2 ounce) into a tall plastic cylinder, along with 3 cloves garlic (skins removed), 2 small cayenne peppers, a generous 1/2 teaspoon (1.25 grams) of cumin powder, 1 tablespoon (15 ml) white wine vinegar and 1/2 cup (125 ml) extra virgin olive oil, season with a little sea salt & black pepper and blend together (I used a handheld blender) until you form a smooth sauce with no lumps, then transfer into a bowl and into a serving dish
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About 25 minutes after turning on the heat on the potatoes, all the water should just be evaporating and you can hear the salt crackling in the pan, turn off the heat, gently shake the pan for a minute or so, this helps give the potatoes that wrinkled effect on the skins
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Transfer the wrinkled potatoes into the dish with the mojo verde and serve, enjoy!
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Ben
14 . Sep . 2021Truly delicious. Only problem I had was that the top part of some of my potatoes were a little undercooked. Any tips? Maybe my heat was too high and the water evaporated too fast?
Spain on a Fork
Since every pan heats differently, I would just add a bit more water next time 🙂 much love!
17 . Sep . 2021