If you have ever visited the Canary Islands, you have surely tasted this incredible yet simple tapas dish of Canarian wrinkly potatoes.
This is one of those dishes that once you make it, you will be making it over and over again, because it´s that good! What really make this dish shine is the mojo picon sauce, it is so simple to make, yet has such an incredible flavor.
I have altered the mojo picon sauce with ingredients that are easily found all over the world, but the flavor is as authentic as the original.
Watch the video below on how to easily make Canarian wrinkly potatoes with mojo picon, and be prepared to feast your tastebuds. Salud!
Watch the Video Below on How to Make Canarian Wrinkly Potatoes with Mojo Picon
Canarian Wrinkly Potatoes with Mojo Picon
- 10 Small New Potatoes
- 2 Tbsp Sea Salt
- 1 Thick slice of Baguette
- 1 Roasted Red Bell Pepper
- 3 Cloves of Garlic
- 1 Tsp Smoked Paprika
- 1 Tsp White Wine Vinegar
- 1/2 Tsp Cumin
- 1/4 Cup Extra Virgin Spanish Olive Oil
- 2 Tbsp Water
- Fresh Parsley
Pre-heat your oven to the bake/broil option to 210 C (410F)
Cut a slit on 2 cloves of garlic and add them along with 1 thick slice of baguette to the oven
Add 10 small new potatoes to a stock pot, add water to the pot, leaving a bit of the top part of the potatoes exposed from the water, and add 2 tbsp of sea salt to the pan, spreading the salt over the potatoes, and turn your burner to a high heat
After about 10 minutes take the bread out of the oven and let the garlics cook for 5 more minutes before removing
Using a plastic cylinder, add the slice of toasted baguette, the 2 roasted garlics, 1/4 cup of extra virgin Spanish olive oil, 1 roasted red bell peper, 1 tsp smoked paprika, 1/2 tsp cumin, 1 tsp white wine vinegar, 2 tbsp water, 1 raw garlic clove, and sea salt to taste
Using a handheld mixer, blend everything in the cylinder until you get a smooth creamy puree, if your sauce is too thick, add more extra virgin olive oil as you are blending
Add the puree to a small bowl and set aside
Once all the water has evaporated from the stock pot (about 30 minutes from when you turned your fire on), turn off the fire, and lightly shake the pot, this will wrinkle the potatoes and coat them in salt
Place the bowl with the mojo picon sauce on a plate and add the boiled potatoes to the plate around the bowl
Garnish with fresh parsley
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