Better Eating

Wrinkled Potatoes with Mojito de Canarias

In 1992, while on assignment covering the Expo’92 in Seville, Spain (which celebrated the 500th anniversary of the discovery of the Americas), I visited the Canary Islands, where I first had wrinkled potatoes with Mojo de Canarias.

I could not get enough of either; I even bought bottles of Mojo to bring back home.  My good friend, Juani Martin, from the Canary Islands, shared her recipe with me.

Gracias, Maja!

Yield:  4 servings


  • 1 lb small potatoes (Yukon or fingerling)
  • 3/4 cup kosher salt
  1. Place the potatoes in a pot, just barely cover with water and add the salt.
  2. Bring to a boil over high heat, then reduce the heat to a gentle simmer and cook the potatoes, covered, for about 20 minutes or until tender.
  3. Drain and return potatoes to the pot.
  4. Shake the pot over low heat with the lid off, until the salt starts to cover the outer skin, about 2-4 minutes. Take the pot off the heat
  5. Serve with mojito de cilantro.


Mojito de Canarias

  • 1 cup of cilantro leaves, packed
  • 1 garlic clove
  • ¼ cup olive oil
  • 1 tablespoon sherry vinegar
  • Pinch of cumin
  • Salt to taste
  1. Place all the ingredients in a blender and mix well.
  2. Pour on top of the potatoes or use as a dip.