Papas Arrugadas and Mojo Verde
Papas arrugadas, alongside mojo verde, is a unique dish that originated with sailors in the Canary Islands. These salty potatoes pair well with the bright, slightly acidic sauce to create an excellent appetizer.
Ingredients
Potatoes Ingredients
- 1 pound small Yukon gold potatoes (think ping-pong ball size)
- 4 cups water
- 4 tablespoons salt
Mojo Verde Ingredients
- 1 bunch fresh Italian parsley leaves about 2 cups
- 1 bunch fresh cilantro leaves about 2 cups
- 1 bunch green onions sliced (about 1 cup)
- 6 to 8 cloves garlic
- 1 cup olive oil
- 1/3 cup red wine vinegar
Instructions
Potatoes Directions
- Add the potatoes to a large pot. The more they can move around while the cook, the better. Add the water and salt (if you need more water or less, the ratio should be one tablespoon salt to each cup of water). You want the water to just cover the potatoes.
- Place the pot on the stove on high heat, and just let the potatoes come to a boil, and keep boiling until the water is boiled out.
- Swirl the potatoes in the pan to get a good crust of salt on them, and remove them to your serving dish.
Mojo Verde Directions
- Add the parsley, cilantro, green onions, garlic and olive oil to a blender and blend until the mixture is smooth. Once it is all incorporated, blend in the red wine vinegar, and pour the sauce into your serving bowl.
- Serve the potatoes alongside the mojo verde as a dipping sauce. Refrigerate any leftovers.