Canarian wrinkly potatoes with mojo sauce by Magefesa USA



  • 2 lbs Small potatoes, (black or bonita variety).
  • 2/3 Cup coarse salt.
  • Water

For the “Mojo Picón” sauce:

  • 4 Garlic cloves.
  • 1 Tablespoon sweet paprika.
  • 4 Dried red chili peppers.
  • 1/2 Cup mild olive oil (0.4°).
  • 1/8 Cup wine vinegar.
  • 1/2 Tablespoon cumin seeds.
  • 3 Slices fried bread.
  • 2 Tablespoons toasted or fried almonds.

For the Green Mojo Sauce:

  • 4 Garlic cloves.
  • 2 Green peppers.
  • 1 Sprig of cilantro or parsley.
  • ½ Cup mild olive oil, 0.4°
  • 1/8 Cup wine vinegar.
  • 1/2 Tablespoon cumin seeds.
  • 3 Slices of fried bread.
  • 2 Tablespoons raw almonds.


Wash the potatoes under running cold water, thoroughly scrubbing, to remove the Earth and
Place potatoes in a Stainless steel Magefesa pan with salted water.
Cover the pan and let cook over high heat for about 5 minutes.
Remove from heat and continue cooking for about 15 minutes.
Once time has elapsed check potatoes for doneness, and remove all the water in the casserole
Place the pan back on the heat and cook over low heat, stirring frequently, until they dry out completely and potatoes develop a salt crust on the skin.
Serve, with the skin on, accompanied with the Mojo sauce.

Directions for the mojo sauces

For the “Mojo Picon”

Place all the ingredients except for the oil in a Licualia Plus Magefesa blender. Process until you gets a homogeneous mixture.
Add oil gradually to emulsify.

For the Green Mojo

Follow the same steps as with the Mojo Picón sauce.
The cuisine of Canary Islands is infused with Latin American notes, sharing some basic similarities with the cuisine in these countries. When it comes to potatoes, the number of varieties is larger than in the Peninsula, and more similar to the Andean varieties, such as the black, egg yolk and the red beauty varieties. We will soon upload a post to our website to  with info on potato varieties, its different uses in the cuisine and  some useful cooking tips.

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