Papas Arrugadas con Mojos Recipe (Canary Wrinkled Potatoes with Dips)

Papas arrugadas con Mojos (English: Wrinkled Potatoes with dips) is a typical dish of the Canary Islands and either served as tapas or a side dish. Check out our papas arrugadas recipe and prepare it at home.

Today we are showing you how to prepare papas arrugadas con mojo Verde y mojo picon, which means translated wrinkled potatoes with dips.

One dip, mojo Verde, is prepared with coriander, green chili, and garlic. The other dip, mojo picon, is made with paprika and red chili.

This is a typical and traditional recipe from the Canary Islands. All tapas bars on the islands serve papas arrugadas as either tapas or as a side dish to meat or fish dishes.

Read also: Best Spanish tapas food that you have to try or click here for more Spanish vegetarian tapas recipes.

How to prepare Papas Arrugadas con Mojos?

1. Add the potatoes with plenty of sea salt to a pot and add just enough water to cover them.

Bring the water to a boil and let it simmer for around 20 minutes, or until the potatoes are ready.

While the potatoes are cooking, start preparing the mojos.

Mojo Verde:

1. Add three gloves of garlic, green chili (half a chili or more, depending on your preferred spiciness level), coriander (roughly chopped), a drizzle of sherry vinegar, 3 oz (around 90 ml) of extra virgin olive oil, cumin and sea salt to a blender or food processor.

2. Blend well until it is very thin and smooth. Add some extra olive oil and blend again until it is really fine.

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Mojo Picon

1. Heat extra olive oil in a pan and add a slice of bread. Coat it on both sides in olive oil and toast it until both sides are crispy.

2. Cut the bread in about 1 cm dice and do the same with the garlic. It is important that you cut all ingredients in the same size so that they will blend evenly.

3. Add the bread dice, garlic, a drizzle of sherry vinegar, 3 oz (around 90 ml) of extra virgin olive oil, half a tablespoon of sweet paprika, 2 dried cayenne chilies, sea salt, and cumin to the blender or food processor.

4. Blend everything into a thin puree. Add some more olive oil and blend the mixture a bit more.

Meanwhile, the potatoes should be ready. Drain them and put them back into the pot to dry them on medium heat for around three minutes. Stir them occasionally.

Serve the potatoes in a big bowl once they are dry and with a salty crust.

Tip: I recommend crushing the potatoes on a separate plate and then covering with the mojo Verde and the mojo picon.

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