Nutritional Info

Nutrition Facts

Serving Size 1 (35g)

Calories 113
Calories from Fat 102 (90%)
Amount Per Serving %DIV
Total Fat 11.3g 17%
Saturated Fat 1.8g 9%
Monounsaturated Fat 8.3g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 0.8mg 0%
Sodium 17mg 1%
Potassium 80.4mg 2%
Total Carbohydrate 2.1g 1%
Dietary Fiber 0.7g 3%
Sugars 0.3g
Protein 0.6g 1%

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"wrinkled" Potatoes With Mojo Sauce

Source: perfect spanish
100% would make this recipe again!
Recipe Description
A different way of preparing potatoes, that creates a "wrinkled" effect. Served with a spicy mojo sauce made from preserved pimientos del piquillo and hot Spanish paprika, this dish is sure to please the palate.
Prep time
25 min
Cook time
25 min
Ready In
50 min


Serves Tool

Serves To:USMetric
2   pimientos del piquillo, drained
5 Tablespoon(T)  extra virgin olive oil
2 Tablespoon(T)  red wine vinegar
1 Tablespoon(T)  cumin, ground
1 1/2 Tablespoon(T)  hot spanish paprika
1/2 Teaspoon(t)  salt
2 Clove(clv)  garlic
1 1/2 Ounce(oz)  day old bread, crusts removed and torn into small pieces
24   small, new red skinned potatoes, unpeeled and kept whole
2 1/2 Ounce(oz)  sea salt


Pour about 1 inch of water into a pan and stir in the sea salt. Add the potatoes and stir again. They do not have to be covered with water. Fit a clean dish towel over the potatoes, then bring the water to a boil. Reduce the heat and let simmer for 20 minutes, or until the potatoes are tender, but still holding together. Remove the dish towel and set aside to cool. Drain the potatoes and return them to the pan. Wring the salt water from the dish towel into the pan. Put the pan over low heat and shake until the potatoes are dry and coated with a thin white film. Remove from heat. To make the mojo sauce: Put the bread in a bowl and add just enough water to cover. Set aside for 5 minutes to soften, then squeeze out all the water. Use a mortar and pestle to mash the garlic and salt into a paste. Stir in the paprika and cumin. Transfer to a food processor. Add 2 tablespoons of vinegar and blend, then add the bread and 2 tablespoons of oil and blend again. With the motor running, add the pepper pieces a few at a time until they are pureed and a sauce forms. Add more oil, if necessary, until the sauce is smooth and thick. Serve the potatoes hot or warm with the mojo sauce.

Additional notes

Wrinkles with Spice

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