Makes 6 servings
In Spain's Canary Islands, off the northwest coast of Africa, the potatoes for this dish are cooked in seawater and liberally splashed with tart and fiery Mojo Sauce. You can also use this sauce as a dip. Cut the potatoes into quarters before boiling. Arrange the prepared potatoes on a serving platter, spear them with wooden toothpicks, and serve the Mojo sauce on the side.
12 medium red-skinned potatoes
1/2 cup red wine vinegar
2 tablespoons olive oil
2 garlic cloves, pressed
2 teaspoons minced fresh parsley
3/4 teaspoon paprika
3/4 teaspoon cumin seeds,
toasted and slightly crushed
1/2 teaspoon salt, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
1. Cut the unpeeled potatoes in half. Bring a large pot of salted water to a boil and add the potatoes. Cook until tender but not mushy, about 15 minutes. Drain well.
2. Meanwhile, make the Mojo Sauce by whisking together the vinegar and olive oil in a small bowl. Add all of the remaining ingredients. Whisk again. Pour the sauce over the potatoes and serve hot or at room temperature.
Per serving: 267 calories, 5g protein , 5g fat, 52g carbohydrates, 0 cholesterol, 1211mg sodium, 5g fiber.
Vegetarian Times Cooks Mediterranean:
More Than 250 Recipes for Pizzas, Pastas,
Grains, Beans, Salads, and More
By The Editors of Vegetarian Times
William Morrow, January 2000
Recipe reprinted by permission.
This page created March 2000
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