Wrinkled potatoes with mojo

Unpeeled potatoes cooked in salted water until wrinkled, served dry and accompanied by mojo.

Wrinkled potatoes with mojo
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History and origin

The documented recipe is simple and domestic: small potatoes, salt and heat. Its likely origin lies in island subsistence cooking, where local potatoes and sea salt created a durable, inexpensive accompaniment common on Canarian tables.

Cultural context

A la carta records wrinkled potatoes prepared with water and salt, and the same recipe book links them with mojos and fish dishes.

Documented ingredients

  • Unpeeled potatoes
  • Water
  • Salt
  • Mojo to serve

Documented preparation

  1. Wash the potatoes and cook them unpeeled in salted water.
  2. When cooked and wrinkled, remove the water.
  3. Serve them dry with mojo.

Traceability sources