The iconic papas arrugadas con mojo are a cornerstone of Canarian cuisine, hailing straight from Lanzarote. These delightfully wrinkled potatoes, boiled in seawater-like salinity, boast a crispy salt crust and pair perfectly with vibrant green parsley mojo and spicy red chili mojo. Simple to prepare, they're a true taste of the Canary Islands.
Papas Arrugadas con Mojo from Lanzarote
(Serves 4)
Ingredients for Papas Arrugadas
1 kg small, waxy potatoes
100 to 150 g coarse sea salt
Preparation
Wash the potatoes thoroughly with skins on and place in a large pot. Cover with water, add salt, and boil until water fully evaporates. Cook 1-2 minutes longer to wrinkle the skins. Gently shake the pot to form the signature salt crust.
Ingredients for Mojo Verde (Green Sauce)
3 cloves garlic
1 bunch parsley
1 bunch cilantro or 1 small avocado
¼ cup water
¼ cup olive oil
¼ cup good white wine
1 dash wine vinegar
Salt and pepper to taste
Preparation
Combine garlic, washed parsley, washed cilantro (or peeled avocado), water, olive oil, white wine, and vinegar in a blender. Purée until smooth, then season with salt and pepper. Adjust thickness with more olive oil or wine as needed.
Ingredients for Mojo Rojo (Red Sauce)
2 dried red peppers
3 cloves garlic
1 red bell pepper
1 teaspoon salt
½ teaspoon hot paprika
½ teaspoon ground caraway seeds
100 ml white wine vinegar
200 ml olive oil
Preparation
Soak dried peppers in hot water for 1 hour, then chop finely. Chop garlic and bell pepper. Blend chopped ingredients with spices and vinegar to a creamy paste. Gradually add olive oil while blending to a smooth sauce. Season to taste.
Canarian families tweak these mojos endlessly to suit their palates, showcasing the recipe's versatility.
Photo credit: Turismo Lanzarote
