Chef José Andrés inspired me with his recipe for papas arrugadas: salted potatoes served with a vibrant Spanish mojo verde. I often find vibrant sauces are key to grilled foods, brightening the charred and smoky flavors. Here, we keep the potatoes simple and pair them with two sauces, swapping out the chiles as the main ingredients. Sweet red bell pepper and guajillos create a smoky, sweet sauce that has a mild
