Sauteed Potatoes With Spanish Mojo Picon Recipe

I absolutely love this recipe because the combination of crispy potatoes and the smoky, tangy mojo picon sauce transports me straight to a lively tapas bar in Spain, adding a dash of adventure to any meal. Plus, it’s the perfect dish to impress friends with minimal effort—who doesn’t love a dish that’s both delicious and secretly simple to make?

I adore how the unpretentious potato can turn into a showstopper of a dish, with powerful flavors. When we dice the not-so-simple spud into cubes, sauté them in a good amount of olive oil until they’re golden and crisp on the outside, then slather them with a sauce of smoked paprika, roasted red peppers, and just a touch of garlic, they’ve got a dish that could make anyone fall in love with potatoes.

Sauteed Potatoes With Spanish Mojo Picon Recipe Ingredients

• Potatoes: Rich in carbohydrates, they provide energy and dietary fiber.
• Olive Oil: High in healthy monounsaturated fats, it supports heart health.
• Smoked Paprika: Adds a smoky flavor and is rich in antioxidants.
• Sea Salt: Enhances flavor and provides essential minerals.
• Garlic: Boosts immunity and adds a pungent depth of flavor.
• Red Wine Vinegar: Offers a tangy flavor and aids in digestion.
• Extra Virgin Olive Oil: Known for its robust flavor and anti-inflammatory properties.

Sauteed Potatoes With Spanish Mojo Picon Recipe Ingredient Quantities

• 4 large potatoes, peeled and cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup roasted red peppers, drained
• 4 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 cup extra virgin olive oil
• Fresh parsley, chopped (for garnish)

How to Make this Sauteed Potatoes With Spanish Mojo Picon Recipe

1. Start with boiling the cubed and peeled potatoes in a big pot of water with salt for about 10 minutes. You want the potatoes to be just tender, and not falling apart. Drain and set them aside.

2. In a huge skillet, warm 3 tablespoons of olive oil on a medium burner.

3. In the skillet, spread the boiled potatoes in a single layer. undisturbed about 5 minutes until the bottoms are golden brown.

4. To turn the potatoes, give them a good stir, and then let them continue to cook for 7 to 10 more minutes. Stir occasionally to ensure that they don’t get too comfortable in one spot and remain crisp and brown all over.

5. Smoked paprika, sea salt, and black pepper season the potatoes. A thorough mixing ensures an even coating. The next step takes the potatoes out of the skillet and into a warm holding state.

6. In a blender or food processor, mix the following ingredients until they are smooth: roasted red peppers, minced garlic, red wine vinegar, cayenne pepper, and ground cumin.

7. Mix until smooth. With the blender running, slowly drizzle in the extra virgin olive oil to create a creamy sauce.

8. Warm sautéed potatoes mixed with mojo picon sauce, with the mixture served piping hot. The really cool part about this dish is that there’s no oil. The sauce itself is a blend of sweet and hot peppers, garlic, cumin, vinegar, and a few other spices that I don’t know about.

9. Transfer the potatoes to a serving dish and drizzle over them any remaining sauce.

10. Before serving, freshly chopped parsley can be used to garnish the dish. Enjoy the philosophy of living well with your nagged potatoes and Spanish “mojo picon!”

Sauteed Potatoes With Spanish Mojo Picon Recipe Equipment Needed

1. Large pot
2. Skillet
3. Blender or food processor
4. Colander
5. Knife
6. Cutting board
7. Wooden spoon or spatula
8. Measuring spoons
9. Measuring cups
10. Serving dish

FAQ

• What type of potatoes work best for this recipe?Use starchy potatoes like Russets or Yukon Golds for the best texture. These potatoes will get crispy when sautéed. Avoid waxy potatoes, like red potatoes, which don’t achieve the same effect.
• Can I prepare the mojo picon sauce ahead of time?Absolutely, you can make the mojo picon a day in advance and keep it in the refrigerator to improve its flavor profile.
• Is it possible to make this recipe spicier?Certainly! Raise the quantity of cayenne pepper or incorporate a fresh, sliced chili to turn up the temperature.
• Do I need to boil the potatoes before sautéing?To achieve a fluffy interior and a crispy exterior, the potatoes should be sautéed after having been parboiled for about 10 minutes.
• Is there a substitute for red wine vinegar?If red wine vinegar is not available, you may substitute with apple cider vinegar or sherry vinegar.
• How long does it take to sauté the potatoes?Generally, the time needed to achieve sautéed potatoes that are golden brown and crispy is about 20-25 minutes.
• Can I use jarred roasted red peppers for the sauce?Indeed, roasted red peppers in a jar are ideal and save prep time.

Sauteed Potatoes With Spanish Mojo Picon Recipe Substitutions and Variations

To make smoked paprika: You can use common paprika or a combination of paprika and a dash of cumin for the same flavor.
For sea salt: You can use kosher salt or Himalayan pink salt as substitutes.
Instead of using jarred roasted red peppers, you can use freshly grilled red bell peppers. Here are some steps to do that:
Sherry vinegar or apple cider vinegar can be good substitutes for red wine vinegar.
For olive oil: A light olive oil or an avocado oil can be used instead.

Pro Tips

1. Perfectly Cooked Potatoes To achieve the ideal texture, start boiling the potatoes in cold salted water. This ensures even cooking from the outside in. As soon as they reach the ‘just tender’ stage, drain and let them air dry for a minute to prevent sogginess when frying.

2. Crisping for Texture For extra crispy potatoes, make sure they are completely dry before adding to the hot skillet. You can even try dusting them lightly with a bit of cornstarch for an enhanced crispiness before frying.

3. Enhanced Flavor Allow the potatoes to soak in the seasoning after frying by sprinkling them with smoked paprika, sea salt, and black pepper right when they come out of the skillet. This helps ensure the flavors are absorbed while they are still hot.

4. Sausage Sauce Variation For a richer mojo picon sauce, consider roasting the garlic before blending it with the other ingredients. This will provide a sweeter, more mellow garlic flavor that complements the other ingredients nicely.

5. Freshness Garnish Always add the fresh parsley garnish just before serving to keep its color vibrant and flavor bright. Consider using flat-leaf parsley for a more pronounced herbal taste.