Papas arrugadas (Salt wrinkled potatoes) with mojo verde

 Recipe : Papas Arrugadas (Wrinkled salt potatoes)

Adapted from Moro East by Sam & Sam Clark

1/2 kg small whole potatoes

1/2 tbsp salt

 

 

Place the potatoes in a pan large enough to accommodate them in a single layer. Add enough water to cover the potatoes by two thirds and add the salt, stirring it into the water. (Moro East suggests the water should be as salty as tears).

Place the pan over medium heat and cover with a lid, leaving a crack open to allow steam to escape and boil for about 25 minutes. Keep your eye on it as the water will eventually evaporate, at which point you should remove from the heat and uncover. 

The potatoes should now have a white, salt-crusted appearance and be very soft inside. Let them rest for 5 - 10 minutes to cool slightly and take on their wrinkled appearance. Serve with the sauce on the side for dipping.

Recipe : Mojo Verde

Adapted from Moro East

1 small green bell pepper, seeded and roughly chopped

3 medium green chili peppers, seeded, (if a milder taste is required) and roughly chopped

2 cloves garlic, peeled

1 small bunch fresh cilantro

1 tsp ground cumin

1 tsp dried oregano

1 tbsp sweet red vermouth or port or sweet red wine

4 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

a good pinch of salt

Puree everything together in a food processor or blender until fairly smooth. Check for seasoning, adding a little extra salt or balsamic and serve as a dip with the potatoes. You want the sauce to be a little on the sharper, tangier side, to nicely provide a contrast to the salty potatoes.