Name: Papas Arrugadas (Canarian wrinkly potatoes)
Ingredients: 1 pound small new potatoes; course sea salt; water; 2 dried chilies ((add an extra dried chili if desired)); 1 garlic bulb (peeled); 2 tablespoon Secolari Arbequina Organic Olive Oil ((add an extra tablespoon if desired)); 1/2 teaspoon ground cumin; 1/2 teaspoon ground paprika; 2 tablespoon Secolari Champagne Mimosa Vinegar ((add an extra tablespoon if desired)); Secolari Fleur de Sel Sea Salt

Papas Arrugadas (Canarian wrinkly potatoes)

Print Recipe

Course Side Dish

Cuisine Spanish

Servings 4 people

Ingredients

Potatoes

1 pound small new potatoes
course sea salt
water

Mojo Rojo (Red)

2 dried chilies (add an extra dried chili if desired)
1 garlic bulb peeled
2 tablespoon Secolari Arbequina Organic Olive Oil (add an extra tablespoon if desired)
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
2 tablespoon Secolari Champagne Mimosa Vinegar (add an extra tablespoon if desired)
Secolari Fleur de Sel Sea Salt

Instructions

Potaotes

Add potatoes to a pan of very salty water. The potatoes should float in the water. If they don't, add more salt. Bring to a boil; simmer about 25 minutes. Drain off most of the water; reduce heat to allow any liquid to evaporate. shake pan to enable salt to crystallize. Turn off heat, cover potatoes with a tea towel about fiver minutes to enable potatoes to dry and turn "wrinkly".

Mojo Rojo

Cover the chilies in boiling water and let them soak for an hour. Place all the ingredients except the olive oil into a food processor to form a paste. Slowly drizzle in the olive oil with the motor running. Wipe some of the salt off the potatoes and serve with the sauce in small bowls.