Canarian potatoes with two different sauces

Name: Canarian potatoes with two different sauces
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg baby potatoes; 2-3 TABLESPOONS Sea salt; 7-10 Tbsp Mojo picón:; 3 Garlic cloves; 2 pickled chilies; 5 g Cumin; 5 g Sweet peppers; 7-10 Tbsp Salt; 120 ml Olive oil; 2 TABLESPOONS Wine vinegar; 3 Garlic cloves; 1 small bunch of coriander; 1 bunch of parsley; 5 g Cumin; 120 ml Olive oil; 3 TABLESPOONS Vinegar; 7-10 Tbsp Salt

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg baby potatoes
2-3 TABLESPOONS Sea salt
7-10 Tbsp Mojo picón:
3 Garlic cloves
2 pickled chilies
5 g Cumin
5 g Sweet peppers
7-10 Tbsp Salt
120 ml Olive oil
2 TABLESPOONS Wine vinegar
3 Garlic cloves
1 small bunch of coriander
1 bunch of parsley
5 g Cumin
120 ml Olive oil
3 TABLESPOONS Vinegar
7-10 Tbsp Salt

Directions

1
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2
Wash the potatoes carefully. Fill into a pot and pour half of it with water. Sprinkle with sea salt, bring to the boil briefly. Put a folded kitchen towel between the pot and the lid.
3
Cook the potatoes at high heat for about 20 minutes. (Water should be evaporated; salt crackles at the bottom of the pot). For the mojo picón, peel the garlic and press it through a garlic press. Finely chop the chillies.
4
Mix prepared ingredients with cumin, paprika and 5 g salt. Add olive oil and vinegar and puree with a blender. For the mojo verde, peel the garlic and press it through a garlic press. Wash and chop the herbs.
5
Add cumin, olive oil and vinegar, also puree in a blender. Season to taste with a little salt, if necessary dilute with a little water. Serve the potatoes hot and unpeeled with the sauces.