Wrinkled Potatoes with Mojo Verde

Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

Traditionally the potatoes for this Canary Island classic are cooked in seawater and the exotic variety used is every shade of purple and red, partly due to the volcanic soil they are grown in. The evaporation technique for cooking potatoes is so easy and the results so unusual, that we now find ourselves turning to it for the everyday cooking of small potatoes.