Canarian wrinkly potatoes with Mojo Picón sauce

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recipe by Joaquin ChG

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    272
based on 1 ratings

Papas arrugás with Mojo Picón (Canarian wrinkly potatoes with Mojo Picón sauce) is a traditional side dish from Canary Islands. It's very easy to make and it's a nice accompaniment to meat dishes. If you visit Canary Islands, you'll find this dish in every tapas bar.

recipe updated May 20, 2019

Ingredients

  • Baby potato icon
    Baby potato
    x 1 (about 57g)
  • Water icon
    Water
    ¾ cup (about 200ml)
  • Olive oil icon
    Olive oil
    3¾ tbsp (about 55ml)
  • Red wine vinegar icon
    Red wine vinegar
    3½ tbsp (about 50ml)
  • Garlic clove icon
    Garlic clove
    2
  • Paprika icon
    Paprika
    1 tsp (about 2g)
  • Ground cumin icon
    Ground cumin
    1 tsp (about 2g)
  • Dried oregano icon
    Dried oregano
    1 tsp (about 1g)
  • Tomato sauce icon
    Tomato sauce
    2 tbsp (about 30ml)
  • Salt icon
    Salt
    1 pinch
  • Baby potato icon
    Baby potato
    x 8¾ (about 500g)
  • Salt icon
    Salt
    5¾ tbsp (about 100g)
  • Lemon icon
    Lemon
    x 2 (about None)
  • Water icon
    Water
    as needed
  • Salt icon
    Salt
    1 tbsp (about 18g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Blender
  • kCook icon Ramekin
  • kCook icon Dutch oven
  • kCook icon Blender jug

Step preview

  1. Add water, olive oil, red wine vinegar, garlic clove, paprika, ground cumin, dried oregano, tomato sauce, salt and baby potato to a clean blender jug
  2. Blend until smooth
  3. Add baby potato, salt, lemon and water to a clean Dutch oven
  4. Boil until tender - 25 min, medium heat
  5. Drain
  6. Add salt to the Dutch oven
  7. Stir - approx 2 min
  8. Remove
  9. Let rest - approx 5 min
  10. Transfer sauce to ramekin
  11. Serve
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