patatas con mojo verde
October 4, 2011 § Leave a comment
Yesterday we had a very Spanish dinner. Tortilla, gazpacho, and patatas con mojo verde. I don’t like tortilla (shh), but the gazpacho and potatoes were good. That’s the last cup of gazpacho I’ll be eating for a long time. (Winter’s coming!)
Patatas arrugadas con mojo (wrinkled potatoes with mojo) is a typical dish from the Canary Islands. Mojo sauce can be red or green (depending if the base is pepper or cilantro), and is found in varying degrees of spiciness. This green sauce is similar to chimichurri salsa from Argentina, but with cilantro instead of parsley. It adds a very nice punch to a bland tater bite. Also try it with fish, meat, tofu, rice and beans…anything that needs some flavor.
Here’s a simple recipe for patatas con mojo. I consulted the guy who made the potatoes for our dinner and also this recipe.
Boil small, unpeeled potatoes in water with some salt. When they are fully cooked (you can pierce them easily with a fork, but they’re not falling apart), dump out the water and put them back in the pot with course sea salt. Keep the heat on medium as you mix around the potatoes. You want the extra water too evaporate. But again, don’t be too rough with them; you want them to stay whole and not break apart at all. Take them out when they’re looking a bit wrinkly. Time to make your mojo sauce. With a mortar and pestle, crush a half a garlic clove with a bunch of fresh cilantro and a teaspoon of cumin. Mix in 8 tablespoons of olive oil and 1 tablespoon of Sherry vinegar (or balsamic vinegar, which is what I tried). Don’t use a blender; just mix gently by hand since you don’t want to emulsify it. Add salt to taste. You can serve the mojo poured over the potatoes, or dip the potatoes in the sauce one by one. Dipping is fun. Buen provecho!