Monday, May 24, 2010


A Spanish dish today. From the Canary Islands, to be more precise. Potatoes and a delicious sauce. Simple but delicious. The Canary Islands. That paradise off the African coast. A bridge between Spain, Africa and America.


4 red new potatoes
4 tablespoons of salt
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon chopped garlic
½ teaspoon Spanish pimentón
1 teaspoon chopped parsley
Some drops of Tabasco sauce

First we will wash the potatoes thoroughly. It is better if the potatoes are not too big. I prefer small red potatoes for this recipe. We will put the potatoes in a pot that can be closed with a tight-fitting lid. We will add water just to cover the potatoes. Now we will add the salt. It is not a problem to add so much salt. In fact, that will make our potatoes to be delicious and they will not seem too salty. I promise. We have to boil the potatoes on a strong fire. We will cover the pot with the lid. If the lid is not tight-fitting, we can put a kitchen cloth between the lid and the pot so that it is tighter. We will shake the pot from time to time. We will do this to make sure that the potatoes do not get burned. When there is not much water left the potatoes will be ready. We will turn off the fire then.
We will have to prepare the sauce, the mojo. To do this, we will mix the olive oil, the vinegar, the garlic, the pimento, the parsley and the Tabasco sauce.
Now we will only have to serve our potatoes, our papas. Open the potatoes in half and pour some mojo over them. Put the rest of the mojo in a bowl to have more sauce at the table. Enjoy!

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