Serve this recipe for Canary Islands Wrinkled Potatoes with Mojo Topping as a quick lunch on the go
1kg baby potatoes (the smaller the better)
2-3 heaped Tbs
coarse sea salt
For the mojo:
1 large bunch of coriander
2 cloves garlic, peeled
1/2 tsp salt
1/4 tsp ground cumin
1/3 cup olive oil
3 Tbsp cold water
2-3 tsp sherry vinegar
Scrub the potatoes to remove any dirt and place them in a pot with the salt and just enough water to cover them. Bring to the boil and simmer until the potatoes are cooked (about 20 minutes).
In the meantime, make the mojo. Add the coriander, garlic, salt and cumin to an electric blender and blend to make a paste. Add the oil in a steady drizzle, then add the water and blend again.
Add the sherry vinegar and mix again. Check for seasoning and add salt, cumin or vinegar as necessary until you achieve the flavour you like. Once the potatoes are cooked, drain all the water and return the pot to the heat. Once all the moisture has evaporated, a thin coating of white salt should start forming on the potatoes.
Shake or stir the pot to stop them sticking – when the potatoes start to brown and wrinkle slightly, they are done. Serve hot, topped with the mojo sauce.
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