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.
Yield: 4 servings
- 1 lb small potatoes (Yukon or fingerling)
- 3/4 cup kosher salt
- Place the potatoes in a pot, just barely cover with water and add the salt.
- 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.
- Drain and return potatoes to the pot.
- 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
- 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
- Place all the ingredients in a blender and mix well.
- Pour on top of the potatoes or use as a dip.