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Papas Arrugadas con Mojos Recipe (Canary Wrinkled Potatoes with Dips)



Papas arrugadas con Mojos (English: Wrinkled Potatoes with dips) is a typical dish of the Canary Islands and either served as tapas or a side dish. Check out our papas arrugadas recipe and prepare it at home.


  • PREP TIME 30 minutes
  • COOK TIME 25 minutes
  • TOTAL TIME 55 minutes


Ingredients

  • 1.5 pounds (about 750 grams) potatoes
  • Sea salt
  • Green Mojo
  • 3 cloves of garlic
  • Freshly chopped cilantro
  • 1 green chili
  • Pinch of cumin
  • Sea salt
  • 1 tablespoon of sherry vinegar
  • Extra virgin olive oil
  • Mojo picón
  • 1 slice of bread
  • Extra virgin olive oil
  • 3 cloves of garlic
  • 1 tablespoon of sherry vinegar
  • 2 dried cayenne peppers
  • 1/2 teaspoon smoked sweet paprika
  • Pinch of cumin
  • Sea salt


Instructions

  1. Add the potatoes with plenty of sea salt to a pot and add just enough water to cover them.
  2. Bring the water to a boil and let it simmer for around 20 minutes, or until the potatoes are ready.
  3. While the potatoes are cooking start preparing the mojos.

Mojo Verde:

  1. Add three cloves of garlic, green chili (half a chili or more, depending on your preferred spiciness level), coriander (roughly chopped), a drizzle of sherry vinegar, 3 oz (around 90 ml) of extra virgin olive oil, cumin, and sea salt to a blender or food processor.
  2. Blend well until it is very thin and smooth. Add some extra olive oil and blend again until it is really fine.

Mojo Picon

  1. Heat up extra olive oil in a pan and add a slice of bread. Coat it on both sides in olive oil and toast it until both sides are crispy.
  2. Cut the bread in about 1 cm dices and do the same with the garlic. It is important that you cut all ingredients in the same size so that they will blend evenly.
  3. Add the bread dices, garlic, a drizzle of sherry vinegar, 3 oz (around 90 ml) of extra virgin olive oil, half a tablespoon of sweet paprika, 2 dried cayenne chilies, sea salt, and cumin to the blender or food processor.
  4. Blend everything into a thin puree. Add some more olive oil and blend the mixture a bit more.
  5. Meanwhile, the potatoes should be ready. Drain them and put them back into the pot to dry them on medium heat for around three minutes. Stir them occasionally.
  6. Serve the potatoes in a big bowl once they are dry and with a salty crust.

Tip: I recommend crushing the potatoes on a separate plate and then covering with the mojo Verde and the mojo picon.

And as always have a chilled day from the Viking

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