Wrinkled potatoes with mojo picón sauce

Take a pot with a wide base (the wider the pot, the more potatoes you can make). Wash the potatoes (the smaller the better) very well without peeling them and put them in the base of the pot in such a way that there is a layer of potatoes and they are not piled up. Fill the pot with water until the potatoes are almost covered. Pour a handful of coarse salt on top more or less homogeneously and put it on the fire with the lid on.

Once it starts to boil, remove the lid and lower the heat a little and leave it until all the water evaporates. Only the wrinkled potatoes will be left with the salt sticking to the skin this way.

Now the mojo picón:

Put a saucepan to boil water and in the meantime, make a cross cut on the tomatoes. When the water starts to boil, add the tomatoes and leave them for about 1 minute. Take them out with a skimmer and put them in ice water. This way the tomatoes are blanched. Now peel the tomatoes and put them in the blender.

Add the garlic to the glass and blend.

Now add the cumin, salt, vinegar, sweet paprika and pepper (I am not very spicy so I used sweet paprika and added black pepper to give it flavor and a little spice but you can add hot paprika as well 😉).

Start whisking and add the olive oil little by little while whisking until it turns orange in color and we have our mojo.

Serve the potatoes (I shake them a little before to remove excess salt) and add the mojo on top.