TABELIAAUTHENTIC RECIPE
Papas arrugadas con mojoWrinkled Potatoes with Red Mojo
Small potatoes are boiled in strongly salted water, then dried until a thin film of salt forms on their skins. This Canary Islands dish is served with red mojo made by grinding garlic and chilli together.
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Ingredients (4 servings)
- PotatoesSmall, skin-on potatoes, 3–4cm in diameter.800 g
- Salt158g for the cooking water and 2g for the mojo.160 g
- Water1L for boiling and 100ml for soaking the chillies.1100 ml
- Garlic12 g
- Chilli peppersDried red chillies.2 pieces
- Sweet paprika4 g
- Cumin1 g
- Sherry vinegar25 ml
- Olive oilFor the sauce.80 ml
Method
Wash the small potatoes and prepare the chillies
- 1 Wash 800g potatoes thoroughly, leaving the skins on, and remove any damaged areas.
- 2 Deseed 2 chillies, soak in 100ml water for 10 minutes and drain.
- 3 Peel 12g garlic.
Ready when
Continue when the soil has been washed off the potatoes and the chillies are soft.
Boil the potatoes in strongly salted water
- 1 Put the potatoes in a 20cm pot and add 1L water and 158g salt.
- 2 Heat uncovered over medium heat; once boiling, adjust to a gentle boil and cook for 20–25 minutes.
Ready when
Continue when a skewer passes through the centre without resistance.
Grind the red mojo
- 1 Finely crush the garlic, soaked chillies, 1g cumin and 2g salt in a mortar.
- 2 Mix in 4g paprika and 25ml sherry vinegar, then grind while gradually adding 80ml oil.
Ready when
Continue when the mixture is a finely textured red sauce.
Dry the skins until wrinkled
- 1 Drain all the potato cooking water and return the pot to low heat.
- 2 Heat for 2–3 minutes, shaking the pot to evaporate surface moisture.
- 3 Plate the potatoes with their skins on and serve the red mojo in a small dish alongside.
Ready when
They are ready when fine wrinkles and a thin film of salt appear on the skins.
About this dish
The Canary Islands preserve a group of old potato varieties known as papas antiguas. Families have passed down their cultivation in small fields at mid-altitude on the islands.
Protected designation of origin documents describe the history of farmers working this land amid steep slopes and scarce water. The potatoes vary in skin colour and shape and are protected as an agricultural product closely connected to island life.
Papas arrugadas, small potatoes boiled in their skins in salted water, are a characteristic island dish. Serving them with red or green mojo brings together a way of enjoying local potatoes and a culture of aromatic sauces.
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