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🍽️ Canarian-style salt potatoes with spicy bread dip

379 kcal · 30 min · 4 servings

Ingredients

• 1200 g young potatoes (small)
• 300 ml water
• 150 g salt (coarse)
• 75 g white bread (diced)
• 2 tbsp red wine vinegar
• 2 tbsp water (warm)
• 2 garlic cloves
• 2 chili peppers (red)
• 2 tbsp paprika powder
• 0.5 tsp cumin
• 0.5 tsp oregano
• 150 ml oil

Instructions

1. 1. Pour water into a pot and bring it to a boil.
2. 2. Add the salt to the boiling water and stir until dissolved.
3. 3. Place the potatoes into the salted water pan.
4. 4. Transfer the potatoes along with the water into a baking dish.
5. 5. Cover the baking dish.
6. 6. Preheat the oven to 200 degrees Celsius.
7. 7. Place the baking dish into the preheated oven.
8. 8. Bake the potatoes for 60 to 70 minutes.
9. 9. Mix the white bread cubes with water and vinegar.
10. 10. Let the bread mixture soak for about 10 minutes.
11. 11. Peel the garlic.
12. 12. Finely chop the garlic.
13. 13. Halve the chili pepper.
14. 14. Remove the seeds from the chili if desired.
15. 15. Dice the chili into fine cubes.
16. 16. Place the soaked bread mixture into a blender.
17. 17. Add paprika powder, oregano, and cumin to the blender.
18. 18. Blend the ingredients until smooth.
19. 19. Slowly pour in the oil while blending continuously.
20. 20. Continue blending until a creamy sauce forms.
21. 21. Add the chopped garlic and chili pieces to the sauce.
22. 22. Stir in a little hot water into the sauce if needed.
23. 23. Season the sauce to taste.
24. 24. Remove the potatoes from the oven.
25. 25. Serve the potatoes with the mojo sauce.
26. 26. Garnish the dish with oregano.

Nutrition per serving

• kcal: 379
• Protein: 5 g · Fett/Fat: 23 g · Carbs: 38 g