Ingredients
Potatoes
- 1 pound small new potatoes
- course sea salt
- water
Mojo Rojo (Red)
- 2 dried chilies (add an extra dried chili if desired)
- 1 garlic bulb peeled
- 2 tablespoon Secolari Arbequina Organic Olive Oil (add an extra tablespoon if desired)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 2 tablespoon Secolari Champagne Mimosa Vinegar (add an extra tablespoon if desired)
- Secolari Fleur de Sel Sea Salt
Servings: people
Units:
Instructions
Potaotes
- Add potatoes to a pan of very salty water. The potatoes should float in the water. If they don't, add more salt. Bring to a boil; simmer about 25 minutes. Drain off most of the water; reduce heat to allow any liquid to evaporate. shake pan to enable salt to crystallize. Turn off heat, cover potatoes with a tea towel about fiver minutes to enable potatoes to dry and turn "wrinkly".
Mojo Rojo
- Cover the chilies in boiling water and let them soak for an hour. Place all the ingredients except the olive oil into a food processor to form a paste. Slowly drizzle in the olive oil with the motor running. Wipe some of the salt off the potatoes and serve with the sauce in small bowls.
Share this Recipe