Canary Wrinkly Potatoes with Mojo Picon
A traditional Canary Islands dish featuring wrinkled potatoes served with two types of mojo picon sauces.
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- •Garlicfor green sauce
- •Olive oilfor green sauce
- •Cilantro(optional)can substitute with parsley
- •Vinegarfor green sauce
- •Cuminfor green sauce
- •Saltfor green sauce
- •Garlicfor Mojo Rojo
- •Chiliesfor Mojo Rojo
- •Cuminfor Mojo Rojo
- •Pimentonfor Mojo Rojo
- •2 tbsp Vinegarfor Mojo Rojo
- •Olive oilfor Mojo Rojo
- •Bread(optional)for thickening Mojo Rojo
- •Potatoessmall potatoes like patatas bonitas or fingerling
- •Waterenough to cover potatoes
- •1 handful Saltpreferably Maldon salt
- 1
Blend garlic with a little olive oil for the green sauce.
1 min
- 2
Add cilantro, vinegar, cumin, and salt to the blender and blend for the green sauce.
2 min
- 3
Soak dry chilies for Mojo Rojo if using.
5 min
- 4
Blend garlic, chilies, cumin, pimenton, vinegar, olive oil, and bread for Mojo Rojo.
3 min
- 5
Wash potatoes thoroughly.
2 min
- 6
Place potatoes in a deep pan, cover with water, and add a handful of salt.
3 min
- 7
Boil potatoes until water evaporates and a salt crust forms.
15 min
- 8
Check potatoes for doneness with a knife or toothpick.
1 min
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