For the potatoes:
Rinse the potatoes under clean, running water but do not scrub.
Place in a large pan and pour over enough water to reach barely halfway up the potatoes.
Sprinkle over the salt.
Cover tightly and cook over low heat until the water has completely evaporated. Note: I had to pour some water away as I used a little too much.
If the potatoes seem cooked but you still have lots of water left, pour most of it away and turn the heat up to boil away the rest, leaving the lid on.
Stir the potatoes halfway through cooking to ensure that the top ones are cooked too.
Once the water has evaporated, remove the lid and turn the heat up. Very quickly, the potatoes will start to dry out and wrinkle. They will be encrusted with the salt. They are now ready to serve. Note: You don't have to serve these with the Mojos, they would be just as good with simple mayonnaise or a salad dressing too, or just dipped in ketchup!
To make the Mojos:
Put all the dry ingredients for the red mojo, including the garlic, in a spice or coffee grinder and blend until you have a reddish paste.
Pour in the olive oil and some of the vinegar and process until you have a smooth dipping sauce. Taste for seasoning, add more salt or vinegar or oil if you feel it needs it.
Decant into little dipping pots.
The green Mojo is made in exactly the same manner.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Papas Arrugadas with 2 Mojos (Spanish Wrinkled Potatoes)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.