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Papas Arrugadas with Green Mojo Sauce
By Anthony Marban

This is a traditional dish from my family's homeland, the Canary Islands. It is an easy and delicious side dish for any family occasion. 

3 pounds of small red potatoes
5 tablespoons of coarse sea or kosher salt
1 bulb of garlic
7 ounces olive oil
5 ounces white wine vinegar
Small bunch of fresh coriander
1/2 teaspoon cumin


Place potatoes in a large saucepan and add just enough water so that the potatoes are about 80% covered.  Add salt, creating a brine similar to sea water. Place on stovetop and bring to a boil. Reduce heat to medium and continue to simmer until potatoes are tender when pierced with a fork. Cooking time should be between 20 and 30 minutes. Drain all liquid from the pan. Return the potatoes to the saucepan, cover with lid, and place over low heat. When the skins of the potatoes look wrinkled, shake them in the saucepan to evenly coat them with the salt remaining in the pan. For a crustier skin, roll the potatoes around as they brown for another 3 minutes.


For green mojo sauce:
Peel the garlic cloves. Using a food processor, combine the garlic, vinegar, chopped coriander, cumin and 1 tablespoon of sea salt into a paste. Gently mix the olive oil into the mixture, until you make a sauce of medium consistency. To serve, drizzle the sauce over the potatoes in your serving dish or serve the mojo sauce in a smaller bowl to allow your guests to add the sauce to their own taste.


Serves 8 or more.