Canarian-style Jersey Royals with mojo sauce
During a family trip to Tenerife, Melissa Thompson ate these potatoes with mojo sauce so many times! The vinegary sauce and the crinkle of the salt-laden potato skins are completely addictive.
- Prepare5 mins
- Cook25 mins
- Total time30 mins
- 750g Jersey Royals
- 100g salt
For the mojo sauce
- 170g Cooks' Ingredients Chargrilled Peppers in Sunflower Oil (drained weight)
- 1 clove/s garlic
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 2 tbsp vinegar (cider or sherry)
- ½ tsp sugar
Put the Jersey Royals in a saucepan and cover with water. Add the salt and bring to the boil, then reduce to a simmer and cook until tender (about 20 minutes). Once cooked, drain and leave to dry for 5-10 minutes, uncovered, in the saucepan to create a salty crust.
Meanwhile, blend all the sauce ingredients together in a food processor until smooth; season. Serve the potatoes on a platter with a bowl of the sauce in the middle for dunking.
Typical values per serving when made using specific products in recipe