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🍽️ Classic Canary Island Salt Potatoes with Spicy Red Sauce

357 kcal · 30 min · 4 servings

Ingredients

• small potatoes, mainly firm 1 kg
• sea salt 100 g
• bell peppers in a jar 200 g
• garlic cloves 4 pcs.
• chili, ground pinch
• tomato paste 2 tbsp
• breadcrumbs 4 tbsp
• vinegar 1 tsp
• olive oil 80 ml
• cumin 1 tbsp
• paprika, sweet 1 tbsp
• salt pinch

Instructions

1. 1. Thoroughly wash the potatoes under running water.
2. 2. Place the unpeeled potatoes into a pot.
3. 3. Generously sprinkle the potatoes with sea salt.
4. 4. Pour enough water into the pot to completely cover the potatoes.
5. 5. Bring the water to a boil.
6. 6. Reduce the heat and cover the pot with a lid.
7. 7. Let the potatoes simmer for about 20 to 25 minutes.
8. 8. Check the cooking time by piercing a potato with a fork.
9. 9. The potatoes are done when the fork slides in easily.
10. 10. Take the peppers out of the sieve to let them drain.
11. 11. Peel the garlic cloves.
12. 12. Place the peppers, chili, garlic, and tomato paste into a tall container.
13. 13. Add the breadcrumbs, vinegar, olive oil, cumin, and paprika powder.
14. 14. Blend all ingredients finely until you have a smooth sauce.
15. 15. Finally, season the Mojo Rojo sauce with salt.
16. 16. Drain the cooking water from the potatoes.
17. 17. Let the potatoes steam for another 15 minutes in the hot pot.
18. 18. Shake the pot occasionally to ensure the potatoes dry out evenly.
19. 19. Serve the dry potatoes on a plate.
20. 20. Pour the Mojo Rojo sauce over the potatoes.
21. 21. Enjoy your meal!

Nutrition per serving

• kcal: 357
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 49 g