Papas Arrugadas ~ Canarian Wrinkled Potatoes with Mojo Sauces
Posted on April 26, 2013 by The Gourmet Vegan - No Comments
Papas Arrugadas ~ Canarian Wrinkled Potatoes with Mojo Sauces
Anyone that has visited the Canary Islands would have seen these served with nearly every dish. These little salty and delicious potatoes are amazing when served with Mojo Picon and Mojo Verde sauce. These are another must try recipe. Absolutely delicious.
Originally posted as part of the “Saturday Night Takeaway” feature, by The Gourmet Vegan
 60 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
For the potatoes
500 g ( 1 pound and 2 oz ) small salad or new potatoes
25 g ( 1 oz ) sea salt
1 litre ( 1 and 1/3 pints ) water
For the Mojo Picon
6 tablespoons groundnut oil, or similar neutral tasting oil
1 large red bell pepper, chopped
4 cloves garlic
2 tablespoons white wine or cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon sugar
1/4 teaspoon smoked paprika
For the Mojo Verde
6 tablespoons groundnut oil, or similar neutral tasting oil
1 large green bell pepper, chopped
4 cloves garlic
2 tablespoons white wine or cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon sugar
50 g ( 2 oz ) fresh coriander
METHOD
To prepare the potatoes.
Preheat the oven to 150 degrees Celsius.
Put the potatoes into a pan with the salt and water and bring to the boil. Reduce the heat and simmer for 25-30 minutes until the potatoes are tender. Drain off any excess water.
Place on a baking tray and bake in the oven for 15 minutes or until the skins have started to wrinkle and the potatoes get a good white shimmer from the salty water the were cooked in.
Now make the sauces
To make the sauces, just place all of the ingredients into a processor and process until a sauce has formed. Do this for the Picon and the Verde.
Serve the 2 sauces along side the potatoes and spoon over some of the sauce or dip them into the sauce before eating.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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