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Canarian Wrinkly Potatoes with Mojo Picon

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 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


  1. Pre-heat your oven to the bake/broil option to 210 C (410F)
  2. Cut a slit on 2 cloves of garlic and add them along with 1 thick slice of baguette to the oven
  3. 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
  4. After about 10 minutes take the bread out of the oven and let the garlics cook for 5 more minutes before removing
  5. 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
  6. 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
  7. Add the puree to a small bowl and set aside
  8. 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
  9. Place the bowl with the mojo picon sauce on a plate and add the boiled potatoes to the plate around the bowl
  10. Garnish with fresh parsley
  11. Enjoy!

Recipe Notes

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