Canary Wrinkled Salt Potatoes with Red Mojo Sauce

What you need

• 1 kg (2 lb) small waxy potatoes, about 3-4 cm (1 1/2 in) wide, similar size, skins on
• 100 g (6 tbsp) coarse sea salt
• 3 cloves garlic, peeled
• 1 tbsp sweet paprika, Spanish pimenton dulce
• 1/2 tsp hot paprika, or a pinch of cayenne
• 1/2 tsp ground cumin
• 100 ml (scant 1/2 cup) olive oil
• 2 tbsp white wine vinegar
• 1/2 tsp fine salt, for the sauce

Method

Restated from the original video

1. 1

   Scrub the potatoes well but leave the skins on. Do not cut them.

2. 2

   Pack the potatoes in one layer in a wide pot and add cold water until it just covers them, about 1 liter (4 cups).

3. 3

   Add the coarse sea salt. The water should taste fiercely salty, like the sea.

4. 4

   Bring to a boil, then simmer over medium heat for 20-25 min, until a knife slides into the biggest potato with no resistance.

5. 5

   Meanwhile, make the mojo. Pound the garlic with the fine salt in a mortar to a paste, or blend it in a small jar with a stick blender.

6. 6

   Add the sweet paprika, hot paprika and cumin. Pour in the olive oil in a thin stream while stirring, then add the vinegar and 2 tbsp water. The sauce should be thick but pourable.

7. 7

   Drain the potatoes and put them back in the dry pot over low heat.

8. 8

   Shake the pot gently for 3-5 min, until the leftover water steams off, the skins wrinkle and a white salt crust forms.

9. 9

   Serve the potatoes warm, skins on, with the mojo for dipping. Eat them whole, crust included.

Imported from martha.fi. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.