The Canary Islanders are passionate about their mojo. Their intense sauces are a vibrant expression of the herbs and produce grown on the islands. Papas arrugadas are salty, wrinkled potatoes that also serve as the vessels for scooping the sauce out of the bowl and into your mouth. If you can, find small kipfler potatoes, as these are the best. Their skins shrivel and their rich earthy flavour intensifies upon cooking. This is great barbecue food and brilliant for college parties where you need to cook a lot of food on a budget.
Wash and gently scrub the potatoes. Put them in a saucepan, cover them with cold water and add
Drain the potatoes and transfer them to a large frying pan over low–medium heat. Sprinkle with the sea salt. Toss the pan occasionally and cook for approximately 15 minutes. The potatoes will dry and the skin will shrivel up.
To serve, put the potatoes in a bowl and pour the mojo picón into another smaller bowl. The idea is to dip the salted potatoes into the mojo.
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