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Papas Arrugadas — Small Canarian Potatoes with Red and Green Mojo
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Source: https://recipheon.com/en/recipes/snacks/papas-arrugadas-small-canarian-potatoes-with-red-and-green-mojo
About this recipe
Papas arrugadas are small Canarian potatoes with a thin salt crust, served with red and green mojo sauces. Their soft centers contrast with dry, wrinkled skins, while the two bold sauces add garlic flavor, fresh cilantro and chili heat. Choose evenly sized small potatoes with thin, undamaged skins so they cook evenly. A brief drying stage in the pot after draining the brine creates the characteristic finish. Make both mojos while the potatoes cook. The quantities make four snack or side-dish servings, with both sauces for each portion.
Ingredients
Potatoes and divided ingredients
800 g raw small waxy potatoes (type A), 3–4 cm in diameter, with sound thin skins, weighed after washing
1 l water for cooking the potatoes, drained off as brine after cooking
200 g coarse sea salt, about 1 g for each mojo and the rest for the brine; most of the salt in the brine is discarded
90 ml extra-virgin olive oil, 45 ml for each mojo
30 ml white wine vinegar (6% acidity), 15 ml for each mojo
12 g raw peeled garlic cloves, 6 g for each mojo
2 g ground cumin, 1 g for each mojo
Red mojo rojo
10 g fresh red chili pepper, weighed after removing the stem and seeds
4 g ground sweet paprika, not smoked
Green mojo verde
20 g fresh cilantro leaves and tender stems, weighed after removing thick stems
Steps
Scrub the potatoes thoroughly under running water, keeping the skins intact. Set aside two small pinches of salt, about 1 g each, for the two sauces. Place the potatoes in a wide heavy-bottomed pot about 24 cm in diameter, add the remaining salt and pour in 1 l water. In this size pot, the water should reach roughly the level of the potatoes.
Cover the pot and bring the water to a boil. Reduce the heat, leave the lid slightly ajar and simmer gently for about 20–25 minutes from boiling, until a thin knife easily reaches a potato’s center. The skins should remain intact and the potatoes keep their shape. While they cook, prepare both mojos as described in the next steps.
Rinse the red chili, remove its stem and seeds, weigh out 10 g flesh and finely chop. In a mortar, pound 6 g garlic with one reserved pinch of salt and 1 g cumin, then add the chili and ground sweet paprika. Pound to a fine paste, then gradually stir in 15 ml vinegar and 45 ml olive oil. Transfer the slightly grainy, fluid sauce to a small bowl and wash the mortar before making the green mojo.
Rinse the cilantro, dry thoroughly and finely chop with the tender stems. In the clean mortar, pound the remaining 6 g garlic with the second reserved pinch of salt and remaining 1 g cumin. Add the cilantro and pound to a fine green paste, then gradually stir in the remaining 15 ml vinegar and 45 ml olive oil. Transfer to a second small bowl; the sauce should stay fluid, with fine pieces of herbs.
Remove the pot from the heat and thoroughly drain the brine, leaving only the damp potatoes in the pot. Discard the drained salt water; do not boil away all the brine with the potatoes in it. Return the pot to low heat without the lid and dry for about 3–5 minutes, gently shaking often, until the bottom is no longer wet and the skins turn matte and wrinkled with a thin white salt film. Remove from the heat and leave without a cover for 5 minutes so the surface finishes drying.
AI-generated Briefly stir both sauces before serving, as the olive oil may separate slightly. Divide the warm potatoes into four servings, giving each one quarter of the red mojo and one quarter of the green mojo for drizzling or dipping. Eat the potatoes with their thin skins.
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