Canarian potatoes

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 304 Kcal, 6g Protein, 44g Carbohydrates, 9g Fat


  • Mojo verde
  • 1 green pepper, cut into pieces
  • 2 garlic clove
  • 2 tbsp vinegar (e.g. sherry vinegar)
  • 2 bunches coriander, roughly chopped
  • 0.5 tsp salt
  • 2 tbsp olive oil
  • Mojo rojo
  • 1 glass roasted peppers in oil (approx. 290 g)
  • 2 garlic clove
  • 2 red chilli, deseeded if necessary, roughly chopped
  • 1 tbsp vinegar (e.g. sherry vinegar)
  • 0.25 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp salt
  • Canarian potatoes
  • 150 g salt
  • 1 kg baby potatoes, unpeeled
  • water

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  • Mojo verde

    Place the peppers, garlic and coriander in a blending cup, puree until smooth. Add the vinegar and oil, briefly puree, season with salt.
  • Mojo rojo

    Transfer the peppers and oil to a blending cup, add the chillies and all the other ingredients up to and including the vinegar, puree, then season with salt.
  • Canarian potatoes

    Place the potatoes and salt in a pan, cover with water, bring to the boil, cook (uncovered) for approx. 35 mins. Drain the potatoes, return them to the pan, allow the water to evaporate over a very low heat. A fine salt crust will form around the potatoes and they will become wrinkly. Serve with the sauces.
  • Tip:

    Serve the sauces with grilled meat, fish or vegetables. Cover and keep in the fridge for approx. 1 week.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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