Spanish Wrinkled Potatoes With Mojo Verde Recipe

I absolutely adore this recipe because it transforms humble potatoes into a delightful dish that’s both rustic and flavorful, capturing the essence of traditional Spanish cuisine with every bite. The combination of the crusty, salt-kissed potatoes with the vibrant and zesty mojo verde sauce always leaves me craving more—it’s like a delicious trip to Spain without leaving my kitchen!

The uncomplicated yet rich, deep flavors of the Spanish wrinkled potatoes with green sauce make me very happy. The tender, nutty potatoes, cooked with sea salt and just enough water to achieve creamy perfection, pair beautifully with the verdant sauce made from green bell pepper, a good bit of garlic, and a persuasive amount of fresh herbs—cilantro, parsley, and the like.

In possibly the most delightful combination of vibrant taste and nutritious simplicity, Spanish wrinkled potatoes with green sauce are a go-to dish for me.

Spanish Wrinkled Potatoes With Mojo Verde Recipe Ingredients

• Small New Potatoes: Rich in carbohydrates, these potatoes provide energy and have a creamy texture when cooked.
• Extra Virgin Olive Oil: A source of healthy fats, it adds richness and a fruity flavor.
• Sherry Vinegar: Brings a tangy and slightly sweet flavor, enhancing the dish’s complexity.
• Green Bell Pepper: Adds a fresh crunch and is packed with vitamin C and antioxidants.
• Ground Cumin: Offers a warm, earthy flavor and aids in digestion.
• Fresh Cilantro: Provides a burst of freshness and is rich in vitamins A and C.
• Fresh Parsley: A source of vitamins K, C, and A, it adds a vibrant herby taste.
• Garlic Cloves: Known for their pungency and numerous health benefits, including immune support.

Spanish Wrinkled Potatoes With Mojo Verde Recipe Ingredient Quantities

• 2 pounds (about 1 kg) small new or baby potatoes
• 1/2 cup (125 ml) sea salt
• 1/4 cup (60 ml) extra virgin olive oil
• 1/4 cup (60 ml) sherry vinegar or red wine vinegar
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 small bunch fresh cilantro, roughly chopped
• 1 small bunch fresh parsley, roughly chopped
• 1 serrano or green chili pepper, seeds removed, chopped
• Juice of 1 lime

How to Make this Spanish Wrinkled Potatoes With Mojo Verde Recipe

1. Put the potatoes in a big pot and immerse them in water. Pour in 1/2 cup of sea salt, and cook over high heat until the water boils.

2. Lower the heat to medium-low and allow the potatoes to bubble away until they are tender, about 20 minutes. Do not cover the pot with a lid during this stage.

3. After cooking, pour off the water, put the pot back on the low heat of the stove, and let the potatoes dry, from the outside in, until crusty, evaporatively. Because the skin is the last part to dry, the saltiness of the water may form a white, lacy crust on the potato skin.

4. Mix in a blender or food processor the following ingredients:
– green bell pepper (seeded and chopped)
– garlic (peeled and chopped)
– ground cumin
– sea salt (1 teaspoon)
– cilantro (fresh, chopped)
– parsley (fresh, chopped)
– serrano chili pepper (seeded and chopped)

5. In addition to what has already been placed in the blender, add the extra virgin olive oil, the sherry vinegar, and the lime juice.

6. Mix the ingredient until they reach a state of smoothness that can be classified as sauce. This is the mojo verde sauce. Its seasoning can be adjusted to taste at this point.

7. When the potatoes are dry and wrinkly, take them off the heat.

8. Put the potatoes on a serving platter.

9. Mojo verde can be drizzled over the potatoes or served on the side.

10. Savor the Spanish wrinkled potatoes as a tasty first course or side dish.

Spanish Wrinkled Potatoes With Mojo Verde Recipe Equipment Needed

1. Large pot
2. Measuring cup
3. Knife
4. Cutting board
5. Blender or food processor
6. Spoon (for mixing)
7. Colander (optional, for draining potatoes)
8. Serving platter

FAQ

• Q: Can I use different types of potatoes for this recipe?A: Using new or baby potatoes is optimal because they have a tender texture and absorb flavors well. Their small size makes them perfect for this dish. However, if you’re feeling adventurous, you can replace them with small potatoes of your choice in the same quantity.
• Q: Is it necessary to remove the seeds from the serrano or green chili pepper?A: Controlling the heat level of mojo verde begins with seed removal. If that’s done, there’s little worry about the sauce getting too spicy. However, if some seeds are left in, the opposite is true: the sauce gets spicier as the number of seeds increases.
• Q: Can I substitute the sherry vinegar with a different type?A: If sherry vinegar isn’t available, then red wine vinegar works very well as a substitute.
• Q: How should I store leftover mojo verde sauce?A: Keep any remaining sauce in a sealed container in the fridge and it will last for seven days.
• Q: Can I make this recipe ahead of time?A: The mojo verde can be made a day ahead; just be sure to chill it and then bring it back to room temperature before serving. The potatoes, however, must be cooked right before serving to ensure they maintain the best possible texture.
• Q: Is this dish served hot or cold?A: Warm is usually how Spanish Wrinkled Potatoes with Mojo Verde are served, but they can also be enjoyed at room temperature.
• Q: What is a good accompaniment for this dish?A: Grilled meats and seafood are great matches for these potatoes, which also can work as an appetizer. They don’t need any help to stand out.

Spanish Wrinkled Potatoes With Mojo Verde Recipe Substitutions and Variations

Avocado oil or sunflower oil can be used as a substitute for extra virgin olive oil, offering a different flavor profile.
You can substitute apple cider vinegar or white wine vinegar for Sherry vinegar or red wine vinegar.
In case green bell pepper is not available, red or yellow bell pepper can be used in its place for a milder flavor.
A jalapeño pepper can be used instead of the serrano or green chili pepper for a milder heat.
Fresh cilantro can be substituted with fresh basil to give a different aromatic twist.

Pro Tips

1. Potato Selection and Preparation: Choose uniformly sized small new or baby potatoes for even cooking. Scrub them thoroughly to remove any dirt, as the skins will be left on, enhancing the dish’s texture and flavor.