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Canarian potatoes with spicy mojo sauce

A spicy, delicious dish from the Canary Islands.

Serving: 4
Time: Around an hour
Difficulty: Easy


  • 1 kg small potatoes
  • 200g coarse sea salt

For the red mojo sauce:

  • 2-4 dried peppers
  • 1 head of garlic
  • 1 tsp salt
  • 200ml olive oil
  • 50ml white wine vinegar
  • 1 tsp cumin seeds
  • Half tsp teaspoon pimentón or paprika
  • Chilli to taste


  1. To make the sauce, first soak the dried peppers for an hour. Squeeze, remove the seeds and cut into rings.
  2. Peel and dice the garlic.
  3. With a pestle and mortar, mix all the sauce ingredients, excluding the oil, and soaked peppers and mash into a smooth paste. Add the oil bit by bit as you are mashing and mixing everything together.
  4. Wash the potatoes to get rid of any soil, then put them in a large saucepan with just enough water to cover. 
  5. Add some salt to the water, then boil with a cloth over the pan until the potatoes are cooked. The water will begin to disappear, but don’t add more. 
  6. Remove the cloth and sprinkle the potatoes with the rest of the salt. Reduce the heat to low and leave the potatoes to dry and wrinkle.
  7. Tip the potatoes into a bowl, then cover with the mojo sauce to serve.