Canarian Wrinkly Potatoes with Two Mojo Sauces
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Ingredients
- 700 g baby new potatoes
- 100 g roasted red peppers from a jar
- 2 ripe tomatoes
- 30 g fresh coriander
- 4 garlic cloves
- 1 tsp ground cumin
- 2 tbsp sherry vinegar
- 100 ml extra virgin olive oil
Nutrition (per serving)
- Calories
- 362 kcal
- Protein
- 4.3 g
- Carbohydrate
- 31.2 g
- of which sugars
- 4.3 g
- Fat
- 23.9 g
- of which saturates
- 3.5 g
- Fibre
- 4 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the new potatoes whole in heavily salted boiling water for 20-25 minutes until tender, then drain and return to the dry pan over a low heat for a minute to wrinkle the skins.
- 2
For the red mojo, blitz the roasted peppers, tomatoes, half the garlic, half the cumin, half the vinegar and half the olive oil to a smooth sauce.
- 3
For the green mojo, blitz the coriander, remaining garlic, remaining cumin, remaining vinegar and remaining olive oil to a smooth, bright sauce.
- 4
Pile the wrinkly potatoes onto a platter and serve both mojo sauces alongside for dipping.
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