• 500 ml water
• 50 g sea salt
• 150 g small salad potatoes, Jersey Royals or Anyas

For the mojo verde

• 1 bunch of coriander leaves
• 1 fresh green chilli
• 1 garlic clove, crushed
• 1 tsp ground cumin
• 4 tbsp olive oil
• 1–2 tbsp sherry vinegar (or other vinegar of choice)
• ½ tsp pimenton dulce (or picante if you like it hot)
• sea salt and freshly ground black pepper

Bring the water to the boil in a pan with the sea salt then add the baby potatoes to the salted water. Cook for 30 minutes, then drain. Return the potatoes to the pan and let them steam-dry, over a very low heat if you wish, then cover the pan with a cloth (off the heat) so they wrinkle slightly.

Serve the potatoes warm or at room temperature with the mojo verde. The mojo verde can be made in advance but can also be eaten immediately: mix all the ingredients together in a blender or food processor and pulse a few times. I like quite a rough-textured mojo verde but if you prefer a smooth sauce keep blending until you have the consistency you like. Add more olive oil if needed, and a little water if it’s too dry. Season to taste.