Spanish Potatoes with Spicy Sauce (Papas Arrugadas)
Ingredients
For the Potatoes
- 2¼ lbs baby potatoes, washed
- ¼ cup coarse salt
For the Mojo Picón
- 5 cloves garlic, peeled, halved lengthwise, and germ removed
- ½ tsp ground cumin
- ½ tsp sea salt
- 1 red bell pepper, stemmed, seeded, and quartered
- 1 tbsp red wine vinegar
- ⅓ cup extra virgin olive oil, divided
- Dried chipotle pepper
For the Green Mojo
- 5 cloves garlic, peeled, halved lengthwise, and germ removed
- ½ tsp ground cumin
- ½ tsp sea salt
- 1 green bell pepper, stemmed, seeded, and quartered
- 1 tbsp red wine vinegar
- ⅓ cup extra virgin olive oil, divided
- 1 handful fresh parsley
Instructions
- For the potatoes, add them to a large wide pot so that they are in a single layer instead of piled on top of each other (the result is better this way). Next, add the salt. Then add water until the potatoes are covered. Bring the water to a boil over medium-high heat and cook the potatoes for 15 to 20 minutes, until they are tender when pierced with a knife. As soon as the water boils, put a lid, tilted to one side, on the pan so the steam can escape.
- Make the sauces while the potatoes cook.
- For the red mojo, in a blender, blend the garlic, cumin, salt, and red pepper until chopped. Then add the wine vinegar and half the oil. While the blender is running, add the rest of the oil, a little at a time, while increasing and decreasing the blending speed. This creates a creamy sauce. Add the chipotle and blend until it’s combined. Transfer the sauce to a small serving dish.
- For the green sauce, in a blender, blend the garlic, cumin, salt, and green bell pepper until chopped. Then add the red wine vinegar and half the oil. While the blender is running, add the rest of the oil, a little at a time, while increasing and decreasing the blending speed. This creates a creamy sauce. Add the parsley and blend until it’s combined. Transfer the sauce to a small serving dish.
- When the potatoes are tender, drain most of the water from them, leaving a quarter-inch at the bottom. Let the water evaporate to leave a thin layer of salt on the potatoes.
- Arrange the potatoes on a serving platter alongside the two sauces.
Nutrition
Calories: 272kcalCarbohydrates: 25gProtein: 3gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 3838mgPotassium: 619mgFiber: 3gSugar: 2gVitamin A: 569IUVitamin C: 58mgCalcium: 30mgIron: 2mg
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