Snack · 35 min · spanish

Papas Arrugadas con Mojo

If you like small waxy potatoes, you’ll love this Spanish snack — 35 minutes from craving to table. It is weeknight cooking that still hits your targets — 6 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Small waxy potatoes
• 1/2 cup Coarse sea salt
• 2 Red bell peppers
• 6 cloves Garlic
• 1 tsp Cumin
• 1/4 cup Sherry vinegar
• 1/3 cup Olive oil

Steps

1. Boil the unpeeled potatoes in heavily salted water — a full half-cup — 25 minutes until tender.
2. Drain, return to the dry pot, and shake over low heat 3 minutes until the skins wrinkle and bloom white with salt — arrugadas, wrinkled.
3. For the mojo rojo, blend the roasted peppers, garlic, cumin, vinegar, and oil into a brick-red sauce; it should be bold, garlicky, and tangy.
4. Make a mojo verde too if you like: same formula with cilantro and green pepper.
5. Serve the hot, wrinkled potatoes with both mojos for dipping and tearing.
6. The Canary Islands’ most iconic dish: volcanic salt, wrinkled skins, fiery sauce.
7. Leftover mojo keeps 2 weeks refrigerated and improves everything it touches.

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