Papas arrugadas – salt-crusted potatoes with mojo
Small potatoes boiled in their skins in very salty water, then dried in the pan until the skins wrinkle under a thin crust of salt, served with red mojo picón and green mojo for dipping. In the Canary Islands they go with meat, fish and grilled cheese, or are eaten on their own.
- 37 minTime
- 27 minHands-on
- 4Portions
- ≈ €0.90per portion
- 500kcal per portion
Ingredients for 4 portions
- 1 kgPotato, small, unpeeled
- 150 gSalt, coarse
- 4 clovesGarlic, for the red mojo
- 3 mlChili flakes
- 1 tspCumin, for the red mojo
- 1 tbspPaprika
- 5 tbspOlive oil, for the red mojo
- 2 tbspVinegar, for the red mojo
- 25 gCoriander, leaves and tender stalks
- ½Italian green pepper, deseeded
- 2 clovesGarlic, for the green mojo
- 3 mlCumin, for the green mojo
- 4 tbspOlive oil, for the green mojo
- 1 tbspVinegar, for the green mojo
- to tasteSalt, for the mojos
Method
- Scrub the potatoes well, without peeling, and put them in a pan. Add just enough water to cover and the coarse salt.
- Bring to the boil and cook over a medium heat for 20–25 minutes, until tender when pierced.
- Meanwhile, make the mojo picón: pound the garlic in a mortar with a pinch of salt, the cumin and the chilli flakes. Stir in the paprika, then gradually the oil and vinegar until emulsified. You can also use a stick blender.
- Make the green mojo: blend the coriander with the green pepper, garlic, cumin and a pinch of salt; add the oil and vinegar and blend again until smooth.
- Pour off almost all the water and leave the potatoes in the uncovered pan over a low heat for 5–8 minutes, shaking now and then, until the skins wrinkle and are coated in a white film of salt.
- Serve the potatoes whole, with the two mojos in bowls for dipping.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
