Salt-Wrinkled Potatoes with Mojo Rojo and Mojo Verde

Besides rhubarb and kale, potatoes are one of the only garden crops that really WANT to grow in Southeast Alaska. I just finished pulling my potatoes and once again the fingerlings (Rose Finn) outperformed the heck out of the other two varieties I planted (Yukon gold and Sangre) in terms of both poundage and lack of any scabbing. Every year I swear to plant nothing else, but I do love the beauty of variety. Is there anything lovelier than a bucket of red, white, yellow, and blue potatoes? Anyway, beauty aside, the Rose Finn are also delicious. My favorite way to cook them is salt-wrinkled and dipped in red and green mojo sauce in the style of the Canary Islands. This is a very simple recipe, but I have messed it up by paying inadequate attention to the salt level. Besides potatoes, this recipe employs several other ingredients that I grow, the tomatoes and jalapenos come from my greenhouse, the cilantro and parsley from a deckside herb planter, and the garlic from the garden. Home grown garlic has an oily potency unequalled by anything I have ever found at the grocery store, so this recipe might need to be adjusted according to your personal preference. In the Canary Islands, where it originates, there is no set recipe for mojo sauce, it varies from family to family and depending upon the contents of your cupboard at any moment. The ratio of wet to dry ingredients can also be adjusted to match the desired consistency. The sauce is a bit tastier if the ingredients are incorporated slowly in a mortar and pestle, but I love the convenience of a food processor!

Salt-wrinkled new baby potatoes with mojo rojo and mojo verde

Tools:

Deep sauce pan

Food processor

 

Ingredients:

Salt-wrinkled potatoes

2 pounds new baby potatoes

1 cup salt

Water to cover potatoes

 

Mojo rojo

1 red bell pepper

1 yellow bell pepper

2 tsp cumin seeds

1 tsp black pepper corns

2 tsp hot paprika

1 tsp red pepper flakes

1 large tomato

2-3 cloves garlic

1 tsp sea salt

½ c extra virgin olive oil

½ c apple cider vinegar

½ c almonds

1 slice bread

 

Mojo verde

1 bunch cilantro

*1 bunch parsley

4 jalapeno peppers

2-3 cloves garlic

½ c extra virgin olive oil

½ c lemon juice

½ c almonds

1 slice bread

1 tsp sea salt

2 tsp cumin seeds

1 tsp black pepper corns

 

Instructions:

Salt-wrinkled potatoes

Put potatoes in large, deep sauce pan. Dissolve salt in several cups of hot water, add to sauce pan of potatoes. Add warm water to cover potatoes. Potatoes should be floating, if they are not, add salt in 1/8-cup increments. Boil potatoes until tender, dump boiling water and return to low heat, tossing potatoes to turn until they are dry and slightly wrinkled.

Mojo rojo

Broil red and yellow peppers until skin is slightly blackened and flesh is tender. Remove skin, stem, and seeds and add to food processor. Toast cumin seeds, paprika, red pepper flakes, and black pepper corns lightly in dry cast-iron fry pan, grind in mortar and add to food processor. Add all remaining ingredients and process until smooth.

Mojo verde

Remove stems from jalapenos and add to food processor. Add next eight ingredients as well. Toast cumin seeds and black pepper lightly in dry cast-iron fry pan, grind in mortar and add to food processor. Process until smooth.