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Wrinkled potatoes (papas arugulas) with mojo verde

I've been meaning to do this for some time, in fact since I first saw a version of the recipe in the Moro East cookbook.

I cooked this on Sunday for a veritable festival of cooking from the new Morito cookbook. In fact the kitchen very much resembled a tapas bar with me slaving at the pass (and loving it of course!) 

I'm not sure I got this recipe quite right I think it was because I didn't have the water salty enough and the potatoes, whilst soft,  did not have either a wrinkled or salt crusted appearance.

However when combined with the mojo verde they were delicious. I think they are particularly nice if you just gently crush the potatoes and put the mojo on top rather than dipping in ... you get more sauce that way .. although i guess they are less tapas-y

this recipe makes enough sauce to use for other things by the way ... like the Chorizo and pepper boccadillo 


Ingredients

1/2 kg small whole potatoes
1/2 tbsp salt

Method

Place the potatoes in a pan large enough to accommodate them in a single layer. Add enough water to cover the potatoes by two thirds and add the salt, stirring it into the water. (Moro East suggests the water should be as salty as tears).
Place the pan over medium heat and cover with a lid, leaving a crack open to allow steam to escape and boil for about 25 minutes.... Morito suggest you cover with a circle of greaseproof paper rather than a lid. Keep your eye on it as the water will eventually evaporate, at which point you should remove from the heat and uncover.

The potatoes should now have a white, salt-crusted appearance and be very soft inside. Let them rest for 5 - 10 minutes to cool slightly and take on their wrinkled appearance. Serve with the sauce on the side for dipping.



Mojo Verde

Ingredients

3 -4 medium green chili peppers, seeded, (if a milder taste is required) and roughly chopped
1 clove garlic, sliced
1 large bunch fresh coriander
Juice of 1 lemon
200 ml extra virgin olive oil
1 tbsp white wine vinegar
Pinch of sugar
a good pinch of salt

method


Puree everything together in a food processor or blender until fairly smooth. Check for seasoning, adding a little extra salt and serve as a dip with the potatoes. You want the sauce to be a little on the sharper, tangier side, to nicely provide a contrast to the salty potatoes.
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