← All recipes

🍽️ Crispy Tapas Potatoes with Mojo Dip

587 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg small, waxy potatoes
• 250 g sea salt
• 1 handful cilantro leaves
• 1 handful flat-leaf parsley
• 2 garlic cloves
• 1 red chili pepper
• 150 ml olive oil
• 0.5 lime (juice)
• 1 pinch sugar
• 1 pinch cumin (ground)
• 1 pinch sea salt
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly. Brush them clean if necessary.
2. 2. Place the potatoes in a large pot. Cover them with just enough water.
3. 3. Sprinkle the sea salt over the potatoes.
4. 4. Cook the potatoes half-covered for about 20 minutes until tender.
5. 5. Drain the cooking water.
6. 6. Leave a little water in the pot.
7. 7. Place the pot back on the heat.
8. 8. Let the remaining water evaporate.
9. 9. Shake the pot occasionally so the potatoes get an even salt crust.
10. 10. Dry the brushed herbs with a cloth.
11. 11. Chop the herbs roughly.
12. 12. Put the herbs into a blender.
13. 13. Peel the garlic clove.
14. 14. Halve the chili pepper.
15. 15. Remove the seeds from the chili pepper.
16. 16. Add the garlic and chili to the herbs in the blender.
17. 17. Blend the ingredients until smooth.
18. 18. Stream in the oil slowly while blending.
19. 19. Continue blending until a creamy sauce forms.
20. 20. Season the sauce with lime juice.
21. 21. Add a little sugar.
22. 22. Sprinkle in cumin.
23. 23. Finally, salt and pepper the sauce to taste.
24. 24. Serve the sauce alongside the potatoes for dipping.

Nutrition per serving

• kcal: 587
• Protein: 8 g · Fett/Fat: 34 g · Carbs: 61 g