Papas Arrugadas Con Mojo – Potatoes with Salt Crust

Berthold Bollinger: If you have ever been on vacation in the Canary Islands, you will certainly be familiar with these little peeled potatoes, which are so popular there as an entrée or side dish served with a rather spicy garlic sauce.

Rinse the potatoes thoroughly and put them in a saucepan. Add enough water so that they are not completely covered. Sprinkle with salt. Make potatoes 5 minutes at high temperature with the lid closed, shaking once or twice.

Turn on the stove to medium heat and continue cooking the potatoes without the lid for 15 to 20 minutes, depending on their size, shaking them occasionally. Then turn the stove to high temperature for another 6 to 7 minutes, evaporate the remaining water and lightly roast the potatoes in a dry saucepan. At last they are covered with a crust of salt. Keep potatoes warm in a baking dish, covered with a dishcloth.

For the sauce, skin the garlic, pound finely in a mortar with the pepper and salt, add the paprika and cumin.

Soak toast in water, squeeze and mash to a paste with a fork. Fold in the spice mixture from the mortar, olive oil little by little and the vinegar. Thin the sauce with a little water. Serve the sauce with the potatoes.

The dish goes well with grilled or fried meat or fish and is a typical dish of Canarian cuisine. It is also served there as a “tapa”.

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