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  • Serves
    4
  • Time
    90 minutes
  • Region
    Canary Islands
  • Main product
    Spanish potato
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Recipe

Wrinkly potatoes with red and green sauce

(Papas arrugadas con mojo picón y verde)

Difficulty: Easy  

 

  • Spanish recipe: Wrinkly potatoes with red and green sauce. Photo by: Toya Legido/©ICEX.

    Spanish recipe: Wrinkly potatoes with red and green sauce. Photo by: Toya Legido/©ICEX.

Wine Match
Federico Oldenburg/©ICEX

The wines produced in the Canaries are arousing increasing interest, a good reason for choosing a red from Tacoronte-Acentejo, made from the Listán Negro variety. This can withstand the strong flavors of the mojo sauces

Ingredients
Metric System Units

2 kg small Canary black potatoes
500 ml water
225 gr salt
For the red sauce:
250 ml olive oil
2 tbsp vinegar
100 ml water
1/2 chili pepper
1/2 tsp cumin
1 tbsp hot pimentón
6 garlic cloves
salt
For the green sauce:
1 green pepper
3 tbsp water from cooking the potatoespotatoes
2 tbsp vinegar
225 ml olive oil
1/2 bundle coriander
1/2 tsp cumin
6 garlic cloves
salt

Imperial UK Units

4.5 lb small Canary black potatoes
17.625 fl. oz water
8 oz salt
For the red sauce:
8.875 fl. oz olive oil
2 tbsp vinegar
3.5 fl. oz water
1/2 chili pepper
1/2 tsp cumin
1 tbsp hot pimentón
6 garlic cloves
salt
For the green sauce:
1 green pepper
3 tbsp water from cooking the potatoespotatoes
2 tbsp vinegar
8 fl. oz olive oil
1/2 bundle coriander
1/2 tsp cumin
6 garlic cloves
salt

US Units

4.375 lb small Canary black potatoes
2.125 cup water
1 cup salt
For the red sauce:
1 cup olive oil
2 tbsp vinegar
0.375 cup water
1/2 chili pepper
1/2 tsp cumin
1 tbsp hot pimentón
6 garlic cloves
salt
For the green sauce:
1 green pepper
3 tbsp water from cooking the potatoespotatoes
2 tbsp vinegar
1 cup olive oil
1/2 bundle coriander
1/2 tsp cumin
6 garlic cloves
salt

     
     
     
Preparation

Carefully wash the potatoes to remove any soil. Place unpeeled in a pan and add water, but without covering the potatoes, and salt. Bring to the boil over a high flame, then lower, covered first with a cloth then with the lid. Continue to cook until all the water has evaporated, shaking the pan with both hands so that the potatoes become wrinkled. To make the red sauce: first soak the chili pepper in water for half and hour. Crush the cumin with the chili pepper, peeled garlic and salt, then add the pimentón and oil. Briskly stir in the vinegar and a little water until smooth. To make the green sauce, crush the cumin, green pepper, peeled garlic, coriander and salt. When well mixed, stir in the oil, vinegar and water.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Nutritional Facts

Energy (kcal): 571
Energy (kJ): 2,389
Protein (g): 11.9
Fat (g): 23.5
Carbohydrates (g): 83.8
Fiber (g): 9.3
Thiamine (mg): 0.5
Vitamin C (mg): 103.3

Information provided by: The Spanish Nutrition Foundation (FEN)
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