Papas Arrugadas with Mojo Sauce

Ingredients

• 1 kg (2.2 lbs) small potatoes 1 kg (2.2 lbs) small potatoes
• 200 g (7 oz) coarse sea salt 200 g (7 oz) coarse sea salt
• Mojo Sauce: Mojo Sauce:
• 4 cloves of garlic 4 cloves of garlic
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili flakes (optional for Mojo Rojo) 1 teaspoon chili flakes (optional for Mojo Rojo)
• 1 small bunch of cilantro or parsley (for Mojo Verde) 1 small bunch of cilantro or parsley (for Mojo Verde)
• 3 tablespoons white wine vinegar 3 tablespoons white wine vinegar
• 6 tablespoons extra virgin olive oil 6 tablespoons extra virgin olive oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (2g saturated)
• Carbohydrates: 32g (2g sugars)
• Protein: 3g
• Fiber: 4g
• Salt: 4g

Preparation

1. 1.
   Wash the potatoes thoroughly to remove any dirt or debris.
2. 2.
   In a large pot, add the potatoes and cover them with water.
3. 3.
   Add the coarse sea salt to the pot and bring it to a boil.
4. 4.
   Reduce the heat to medium and let the potatoes simmer for about 20-25 minutes or until they are tender when pierced with a fork.
5. 5.
   While the potatoes are cooking, prepare the Mojo sauce:
6. 6.
   - For Mojo Rojo: In a mortar and pestle, crush the garlic cloves, cumin seeds, paprika, and chili flakes (if using) until a paste-like consistency is achieved. Alternatively, use a food processor.
7. 7.
   - For Mojo Verde: In a blender or food processor, combine the garlic cloves, cumin seeds, cilantro or parsley, white wine vinegar, and olive oil. Blend until smooth.
8. 8.
   Once the potatoes are cooked, drain them and return them to the pot. Place the pot back on the stove over low heat for a minute or two to evaporate any remaining water.
9. 9.
   Remove the potatoes from the heat and let them cool slightly.
10. 10.
    Serve the Papas Arrugadas with the Mojo sauce on the side or drizzled over the potatoes.

Treat your ingredients with care...

• Potatoes — Choose small, waxy potatoes like "Papas Bonitas" or "Papas Negras" for the best results. Avoid using starchy potatoes as they may become too mushy.
• Coarse sea salt — The saltwater infusion is crucial for achieving the wrinkled texture of the potatoes. Coarse sea salt works best for this purpose.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lemon juice over the potatoes before serving.
• If you prefer a spicier Mojo sauce, add more chili flakes to the Mojo Rojo or a pinch of cayenne pepper.
• Leftover Mojo sauce can be stored in an airtight container in the refrigerator for up to a week. It can be used as a dip or a marinade for grilled meats and vegetables.
• To save time, you can prepare the Mojo sauce in advance and refrigerate it until needed.
• For a twist, sprinkle some chopped fresh herbs like cilantro or parsley over the potatoes before serving.

Serving advice

Serve the Papas Arrugadas as a tapa or a side dish alongside grilled meats, fish, or roasted vegetables. They are also delicious when paired with a fresh salad or as part of a larger Spanish-inspired feast.

Presentation advice

Arrange the Papas Arrugadas on a rustic serving platter, allowing their wrinkled texture to shine. Place a small bowl of Mojo sauce next to the potatoes, garnished with a sprig of cilantro or parsley. The vibrant colors and contrasting textures will make for an enticing presentation.