This recipe is the most typical appetizer of the Canary Islands, we love it! The green Mojo is also used mostly with fish, and the red with meats, which one do you like the most?
- 22 oz of Canarian Potatoes (if you do not have, you can use the little ones, which are special for garnish).
- 5.3 of coarse salt.
- Mojo picón and green mojo.
- Wash the potatoes so they do not have any dirt.
- Put a pot with water to Heat.
- When it is very hot, introduce the potatoes (the water should cover the potatoes only, there should be no more water).
- Add the coarse salt.
- Cook the potatoes over high heat until the water has evaporated and only about 1/4 of the initial water remains.
- Start stirring the pot in circles continuously so that the water remaining with the salt will wrinkle the skin of the potatoes.
- You must stir the pot until the water that remains evaporates completely.
- It is very important not to move the potatoes with a spoon or anything because the skin can be damaged, it is done only by shaking the pot.
- When the water has evaporated, turn off the heat and let the potatoes rest for a while in the pot (uncovered).
- Remove the potatoes from the pot and, if they have a lot of salt on the skin, carefully remove the excess with your fingers.
- Serve the potatoes and put a little of each mojo on the side.