PAPAS ARRUGADAS
& Mojo Verde
YIELD: 4 serves
PREP TIME: 10 minutes
(Cook Time: 17 minutes)
DIFFICULTY LEVEL: Easy
YIELD: 4 serves
PREP TIME: 10 minutes
(Cook Time: 17 minutes)
DIFFICULTY LEVEL: Easy
Discover a Traditional Recipe that will make you eat a lunch like in Tenerife!
A smell of sun – The slightly spicy Mojo Verde sauce that flows on the small wrinkled-by-salt potatoes. Happiness…
Recipe discovered when I was living under the sun of Tenerife and passed down from my Spanish father.
Do you like to listen to music while you’re cooking ? Ok, here are some great Canarian artists:
Los Gofiones (folk music) | Efecto Pasillo (pop/rock)
Coarse salt – 3 handfuls
MOJO VERDE SAUCE
1 Garlic clove
Cilantro – 1 small bunch
Olive oil – 10 cl | 3.3 fl oz
White wine vinegar – 2 cl | 0.67 fl oz
Cumin powder – a pinch
Salt
STEP 1
MOJO VERDE SAUCE.
In a mortar with pestle, mash a clove of garlic with a pinch of salt.
When the garlic becomes a smooth paste, add the bunch of cilantro and crush it.
STEP 2
When the cilantro is crushed, add a pinch of cumin and mix them together.
STEP 3
Add 5 cl (1.6 fl oz) of olive oil and mix.
Add 2 cl (0.67 fl oz) of white wine vinegar and mix.
STEP 4
Add 5 cl (1.6 fl oz) of olive oil and mix energetically to combine all the ingredients.
Your Mojo Verde is ready!
STEP 5
PAPAS ARRUGADAS.
Put your small potatoes in a saucepan and add water
(making sure not to cover them entirely with water).
STEP 6
Add 3 handfuls of coarse salt and bring to a boil.
When it boils, cook for 15 min over medium heat (without covering the saucepan).
STEP 7
To test the potatoes are cooked, gently insert a toothpick/knife through the centre.
Remove all the water from the saucepan, then cook the potatoes again stirring the saucepan frequently so they can take all the salt (2 minutes over medium heat).
Your Papas Arrugadas are ready!
COOKING TIPS:
→ If you don’t have a mortar/pestle to make the Mojo, you can use a food chopper.
→ If you want to make a larger quantity of Mojo, change only the quantities of olive oil and vinegar: 1cl (0.3 fl oz) of vinegar for 5cl (1.6 fl oz) of olive oil.