Wrinkled Potatoes with Spicy Chile Mojo

A specialty of the Canary Islands, this dish uses one of the niftiest techniques for cooking potatoes. Boiled with a large amount of salt—originally sea water was used—the potatoes are drained, then returned to the pot to be cooked some more. This makes them a bit wrinkled and lightly coated with residual salt, for a flavor that’s punchy but not overly salty. The classic accompaniment is a ruddy mojo of pounded chiles, herbs, and vinegar. It’s addictive as a tapa or a side dish for a