Got Good Mojo?
Papas = potatoes. Arrugadas = wrinkled. Mojo = Sauce. Wrinkled potatoes with green sauce? It doesn’t sound very appetizing, does it? Kind of loses its mojo. But when you say it in Spanish, it gets its mojo back. Phonetically, they are PAH-pahs ah-roo-GAH-dahs con MO-ho VĀR-day.
This tapa is one of my favorites. I love the salty crust and creamy interiors of the potatoes. Dipped in the mojo verde, they are outstanding. They are easy to prepare, and the simple sauce can be made while the potatoes cook — or in advance. If you are on a low-salt diet, close this tab and move on to another page. Just looking at these could send your blood pressure through the roof.
~ David
Papas Arrugadas con Mojo Verde
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Ingredients
- 2 pounds fingerling potatoes (white, red, purple)
- 6 tablespoons coarse salt
- 2 green bell peppers, coarsely chopped
- 1 cup fresh cilantro leaves and stems
- 1 cup parsley leaves and tender stems
- 1 large shallot, par-cooked (see note)
- 1 teaspoon sea salt
- 2 tablespoons Sherry vinegar
- 1 tablespoon of ground cumin
- 1 teaspoon hot paprika
- 4 tablespoons olive oil
Instructions
- Place potatoes in a 6-quart saucepan along with the salt. Add enough water just to cover the potatoes. Bring to a boil, then reduce heat to medium-high and boil potatoes uncovered until the water almost evaporates — about 20-30 minutes. Drain the potatoes in a colander, but do not rinse; let them dry in the colander. As they dry, an irregular but delicate salt crust will form.
- While the potatoes are boiling, make the mojo verde. Place all ingredients in a blender and purée until smooth. Seriously, that’s all there is to it!
- To serve, place the potatoes on a platter with a bowl of mojo verde in the center. Or, to avoid double dipping, spoon the mojo onto individual tapas plates or bowls.
- Serves 6-8 as part of a tapas spread.
- Note: I par-cook shallots to bring out their inherent sweetness in dishes. To par-cook a shallot, trim off the top for a steam vent, then wrap in waxed paper and microwave for 20-40 seconds, depending on the size of the shallot and the power of your microwave. My microwave (1100 watts) takes 20 seconds. You will begin to hear the steam escaping when it’s ready — it starts to whistle. Let cool before peeling, then toss in blender with other ingredients.
© 2024 Copyright Cocoa & Lavender
Mad Dog
July 27, 2024 at 6:06 amIt sounds great to me – I love Papas Arrugadas con Mojo Verde!
Cocoa & Lavender
July 27, 2024 at 11:25 amThanks, Mad Dog — a real favorite here.
Karen (Back Road Journal)
July 27, 2024 at 7:02 amGive me my own little bowl of mojo verde and a pile of these little papas and I’ll be in Spanish heaven.
Cocoa & Lavender
July 27, 2024 at 11:26 amKaren — what I love about the mojo verde is that any leftovers are perfect for omelets, scrambled eggs, quesadillas, and cheese crisps!
Barb
July 27, 2024 at 11:21 amThe potatoes sound delicious, but I think we would prefer Mojo Rojo.
Cocoa & Lavender
July 27, 2024 at 11:29 amIs it the cilantro, Barb? Several of my students were cilantro haters but, when they tasted the sauce, they loved it. You could always double the parsley and leave the cilantro out. But I would highly recommend trying the green sauce, as it is so good for so many other things.
Barb
July 27, 2024 at 1:10 pmActually, David, it’s not the cilantro but the raw green bell peppers. I use many of them in cooked recipes but much prefer the red bells when using them raw. I agree with Velva though, so will make a one-half recipe of each and we will do a taste testing. I’ll put the cilantro in the verde, as the other half loves Cilantro, so if I don’t care for it he’ll eat it!
Cocoa & Lavender
July 28, 2024 at 7:51 amActually, I am not a fan of raw green bell peppers, either, but this sauce is different. I hope you do try them both — I would love to know of the cilantro bothered you. And, as you say, you have someone at home who will take up the cause if you don’t like it! 🙂
Velva
July 27, 2024 at 12:32 pmThis looks gorgeous. I almost served these salted potatoes with both the green and red mojo. I think we join forces, you bring the green mojo, and these fingerling potatoes. I will bring the small round potatoes and the red mojo ( smile). We can pair these up with Tajinaste Banco (Canary Wines) and call it a wonderful evening.
Cocoa & Lavender
July 28, 2024 at 7:52 amI love this idea, Velva! It’s a date!
Mimi Rippee
July 27, 2024 at 1:39 pmLove these! And especially that green sauce.
Cocoa & Lavender
July 28, 2024 at 7:52 amThe sauce is ridiculously good, Mimi. So versatile Q
Inger
July 27, 2024 at 2:44 pmSince I seem to be pretty salt sensitive, but these look So. Amazing., I’m wondering it they could be made with lite salt (half potassium vs sodium). May just need to be the test case on that!
Cocoa & Lavender
July 28, 2024 at 7:53 amPlease let me know — I wonder if they would crystallize with Lite salt. Keep me posted, Inger!
sherry
July 27, 2024 at 7:58 pmoh that’s funny – i just saw wrinkled potatoes on another blog last week. Must be delicious!
cheers
sherry
Cocoa & Lavender
July 28, 2024 at 7:54 amThey are truly delicious! I’m imagining you saw them on Velva’s blog — we have been chatting…Thanks, Sherry!
Ronit Penso
July 28, 2024 at 9:43 amI’ve had these potatoes before, and they are indeed so delicious. Love your idea of using different color ones, and serving them with Mojo Verde. Thanks for the tip about softening the shallots! 🙂
Cocoa & Lavender
July 31, 2024 at 12:50 pmThat little trick for softening shots is a real game changer. It really transforms salad dressings, Ronit! Not only is the flavor smoother, but it emulsifies the dressing so beautifully. As for the potatoes? I think they are the best!
Ben | Havocinthekitchen
July 28, 2024 at 3:05 pmI’ve never used this method for making potatoes, but it is certainly on my list (way too long) of things to try! I mean, how can you go wrong with potatoes?
Cocoa & Lavender
July 31, 2024 at 12:48 pmWhen I can’t believe about these potatoes, Ben, is how creamy they become with this method. Highly recommend trying it and I think you’ll love the sauce too!
angiesrecipes
July 28, 2024 at 9:57 pmNot really fancy for potatoes (it must have been over 2 decades since I last had a potato and my husband eats potatoes only when it’s in fries form), but that sauce is GOLD, David.
Cocoa & Lavender
July 31, 2024 at 12:47 pmThe mojo verde is such such a great sauce, Angie, and has so many uses. I know you will make incredible dishes with it.
Susan Manfull
July 30, 2024 at 7:13 amAs you know, I LOVE the mojo verde! I haven’t had the sauce with those salty wrinkled potatoes, but that sure looks delicious! I seem to have missed the mojo rojo…what is the red version?
Cocoa & Lavender
July 31, 2024 at 12:45 pmA friend of mine did the Mojo Rojo on her website — I’ll have to make it for you sometime. I fell in love with the green sauce first, so that’s why you see it here on Cocoa & Lavender!
Raymund
July 31, 2024 at 11:05 pmWho knew that wrinkled potatoes could be so enticing? Papas Arrugadas con Mojo Verde is such a delightful tapa, those salty, crispy skins and creamy interiors are a total treat.
Cocoa & Lavender
August 1, 2024 at 8:17 amThe minute I heard about this recipe, I wanted to try it. And I’ve loved it ever since.
Frank | Memorie di Angelina
August 4, 2024 at 5:24 amMay not sound it but I can attest to how delicious with little potatoes are! I usually go with mojo rojo but I want to give it a go with the green sauce, which sounds equally lovely.
Cocoa & Lavender
August 4, 2024 at 11:17 amI think I like the mojo verde better because we get so many red salsas here in Arizona. I know they aren’t the same, but… I hope you try the mojo verde, Frank! Thanks for your comment.
Pauline McNee
August 11, 2024 at 7:33 pmI never saw this tapas in Spain unfortunately, but it sounds so delicious David. If I can find a suitable potato, and surely I can, I would happily cook these. They look delicious with that beautiful green sauce. Patatas Bravas was the potato tapas I fondly remember, yours is more exotic though.
Cocoa & Lavender
August 12, 2024 at 11:15 amI should have said more about potatoes in the post, Pauline — any baby potato that isn’t a starchy potato will work! I hope you can try these!
2pots2cook
August 16, 2024 at 4:50 amThis seems like great late evening supper to enjoy with a glass of wine!
Cocoa & Lavender
August 16, 2024 at 7:55 amI agree — quite satisfying and unexpectedly light.