Papas Arrugadas with Mojo Rojo and Mojo Verde

Why You’ll Love This Recipe

• Restaurant-worthy tapas made from humble pantry staples.
• Wrinkled, lightly salted skins with fluffy centers for perfect dipping.
• Two bright, bold sauces: smoky-sweet Mojo Rojo and herbal, zesty Mojo Verde.
• Hands-off cooking and make-ahead friendly sauces.

Grocery List

• Produce: Small waxy potatoes, garlic, cilantro, 1 small green chile (jalapeño or serrano)
• Dairy: None
• Pantry: Coarse sea salt, ground cumin (or cumin seeds), sweet paprika, hot paprika or chili flakes, sherry vinegar, white wine vinegar or lemon juice, extra-virgin olive oil

Full Ingredients

For the Potatoes

• 2 lb (900 g) small waxy potatoes (such as baby Yukon Gold, new potatoes, or fingerlings)
• 6 cups (1.5 L) water, or just enough to barely cover
• 3/4 cup (150 g) coarse sea salt

For the Mojo Rojo (Red Sauce)

• 4 garlic cloves, roughly chopped
• 1 tsp ground cumin (or 1 tsp cumin seeds toasted and ground)
• 2 tsp sweet Spanish paprika (pimentón dulce)
• 1/4 tsp hot smoked paprika or 1/4 tsp red pepper flakes
• 2 tbsp sherry vinegar
• 6 tbsp extra-virgin olive oil
• 1/4 tsp fine sea salt, plus more to taste
• 2 tbsp water (to loosen to dipping consistency)

For the Mojo Verde (Green Sauce)

• 1 packed cup fresh cilantro leaves and tender stems
• 2 garlic cloves
• 1 tsp ground cumin
• 1 small green chile (jalapeño or serrano), stemmed and seeded
• 2 tbsp white wine vinegar or fresh lemon juice
• 6 tbsp extra-virgin olive oil
• 2 tbsp water (to loosen)
• 1/4 tsp fine sea salt, plus more to taste

Step-by-Step Instructions

Step 1: Scrub and select small, even potatoes

Choose small, waxy potatoes 1 to 2 inches in diameter for even cooking. Scrub well under cold water to remove any dirt; do not peel. If sizes vary, cut the largest in half to match the rest.

Step 2: Build the super-salty brine

Place the potatoes in a wide pot in a single layer if possible. Add 6 cups (1.5 L) water—just enough to barely cover—and stir in 3/4 cup (150 g) coarse sea salt until dissolved. This high-salinity brine helps the skins wrinkle and form a delicate salt crust.

Step 3: Boil until tender

Bring to a rolling boil over high heat. Reduce to maintain a lively, uncovered simmer at about 205–210°F (96–99°C). Cook 20–25 minutes, until a skewer slides through with no resistance. If using very small potatoes, begin checking at 18 minutes.

Step 4: Drain and wrinkle the skins

Drain thoroughly. Return the potatoes to the empty pot and set over low heat. Shake the pot gently as the remaining moisture evaporates, 2–3 minutes, until the skins look dry and slightly ashy with a fine salt bloom. Remove from heat, cover with a clean towel, and rest 5 minutes to finish drying.

Step 5: Make the Mojo Rojo

In a small blender or mortar and pestle, combine garlic, cumin, sweet paprika, hot paprika, sherry vinegar, and salt. Process or pound to a paste. With the motor running (or while stirring), stream in the olive oil until the sauce is emulsified and smooth. Loosen with 2 tbsp water until pourable. Taste and adjust salt or vinegar.

Step 6: Make the Mojo Verde

Blend cilantro, garlic, cumin, green chile, and vinegar or lemon juice until finely chopped. Stream in the olive oil to emulsify, then add 2 tbsp water to reach a spoonable consistency. Season with salt to taste. Let both sauces rest 10 minutes so the flavors marry.

Step 7: Serve hot with both sauces

Transfer the hot, wrinkled potatoes to a warm serving bowl. Serve immediately with bowls of Mojo Rojo and Mojo Verde for dunking. The contrast of salty skins, fluffy centers, and bright sauces is the hallmark of classic Canarian papas arrugadas.

Pro Tips

• Salt ratio guide: If you need more water to cover, keep roughly 10 percent salt by weight (100 g salt per 1 liter water).
• Cook uncovered so steam escapes and a salt crust can form during the drying step.
• Toast whole cumin seeds in a dry pan for 60 seconds, then grind for deeper aroma.
• Adjust sauce thickness with a splash of water; adjust brightness with an extra teaspoon of vinegar or lemon.
• Make sauces while the potatoes boil so everything is ready at once.

Variations

• Smokier Rojo: Use all smoked paprika (sweet and hot) and add a roasted red pepper for body.
• Milder Verde: Skip the chile and add a few fresh parsley leaves for a softer, herb-forward flavor.
• Garlic-forward: Add 1 extra clove to either sauce for punch, then balance with a touch more acid.

Storage & Make-Ahead

Mojo Rojo and Mojo Verde can be made up to 5 days ahead; refrigerate in sealed jars with a thin layer of olive oil on top. Bring to room temperature and stir before serving. Potatoes are best fresh, but leftovers reheat well: 10–12 minutes in a 425°F (220°C) oven or 1–2 minutes in the microwave, then re-dry briefly in a hot pan to restore the wrinkled finish.

Nutrition (per serving)

Approximate values for 1 of 4 servings: 420 calories; 26 g fat; 45 g carbohydrates; 5 g protein; 5 g fiber; 760 mg sodium. Actual sodium will vary depending on how much surface salt remains on the skins.