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Dairy-Free Papas Arrugadas (Canarian Wrinkled Potatoes) with Mojo Rojo

Small potatoes boiled in heavily salted water until wrinkled, served with a spicy red pepper sauce (Mojo Rojo) made without dairy or nuts.

40m4 servings
DAIRY-freeNUTS-free
300 cal|5g protein|40g carbs|15g fat|5g fiber

Ingredients

  • about 910 g Small Potatoes (e.g., Baby Potatoes)
  • 1/2 cup Sea Salt
  • 4 cups Water
  • 1 cup Roasted Red Peppers (jarred)
  • 4 cloves Garlic
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon Cumin
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 cup Olive Oil
  • 1/4 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Place the about 910 g of small potatoes in a large, heavy-bottomed pot. Add the 4 cups of water and the 1/2 cup of sea salt to the pot.
  2. 2Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium-high and cook for 20-30 minutes, or until the potatoes are tender when pierced with a fork and the water has mostly evaporated, leaving a salty crust on the potatoes.
  3. 3While the potatoes are cooking, prepare the mojo rojo sauce. In a blender, combine the 1 cup of roasted red peppers, 4 cloves of garlic, 2 tablespoons of red wine vinegar, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper, 1/4 cup of olive oil, and 1/4 teaspoon of salt.
  4. 4Blend the ingredients in the blender on high speed until the sauce is completely smooth. Scrape down the sides of the blender as needed to ensure all ingredients are incorporated.
  5. 5Once the potatoes are cooked and have a visible salty crust, carefully remove them from the pot. Serve the about 910 g of hot wrinkled potatoes immediately with the mojo rojo sauce on the side for dipping.

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