Small potatoes cook in very salty water until wrinkled, then serve with bright Canarian mojo verde.
10 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash the potatoes with their skins until the water runs clear.
Put the potatoes, coarse salt, and water in a wide pot.
Cook the potatoes with the lid slightly ajar for 22 minutes, until tender.
Without draining, raise the heat and evaporate the remaining water for 5 minutes.
Blend the cilantro, parsley, garlic, olive oil, grape vinegar, and cumin.
Serve the wrinkled potatoes warm with mojo verde.
💡 Tip: Evaporating the water completely forms a thin salt crust on the potato skins.
🍽️ Serving suggestion: Serve warm on a tapas plate with mojo verde in a separate bowl.
~210
kcal calories
5
g protein
44
g carbs
2
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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