Papas Arrugadas with Red & Green Mojo Sauce

Canarian Potatoes

The humble potato. Where would be without it? As a Jew just coming off of Passover, I can tell you I’d be lost without it! So in honour of our starchy, tuberous friend from the nightshade family, I dedicate this week to the ever versatile potato!

We’re going to be starting our international dedication with a recipe from the Canary Islands, which are Spanish territory just off the southern coast of Morocco. It is fitting to choose a recipe with Spanish roots, since the English word potato comes from the Spanish patata (the name used in Spain).  The Spanish say that patata is derived from the Taíno (native language of the people of the Caribbean) batata and the Quechua (native language of the people of the Andes) papa. So as you can see, even the name is international!

This recipe makes a great little appetizer if you’re serving a tapas style meal or hors d’oeuvres and wine, as something savoury to nibble on! Enjoy!

Ingredients:

For the green mojo sauce:
½ green bell pepper, cut into large pieces
½ cup cilantro or parsley leaves*
2 garlic cloves, or to taste, crushed to a paste
¼ to ½ teaspoon ground cumin
1 ½ tablespoons white wine vinegar
pinch of fine sea salt, or to taste
½ cup extra virgin olive oil

For the red mojo sauce:
4 garlic cloves, or to taste, crushed to a paste
¾ teaspoon pimentón picante, chile pepper, or cayenne
2 teaspoons pimentón dulce or sweet paprika
¼ teaspoon ground cumin
6 tablespoons extra virgin olive oil
2 tablespoons white or red wine vinegar
pinch of fine sea salt, or to taste

For the potatoes:
2 pounds small new potatoes (in their skins), washed
4 tablespoons coarse sea salt

* Click here to learn how to clean cliantro and parsely.

Directions:

To make the green mojo sauce:
Blend all the ingredients except the oil to a paste in the food processor. Gradually add the oil and blend to a light creamy consistency.

To make the red mojo sauce:
Mix the garlic with the pimentón, and cumin in a bowl, then beat in the olive oil and vinegar. Add salt to taste.

To cook the potatoes:
Put the potatoes in a large saucepan that holds them in one layer, and add just enough water to cover and the salt. If you have to boil the potatoes in two pans, do so, this way they each get the salty coating.

Bring the salty water to a boil and cook, uncovered, over medium heat, letting the water bubble for 25 minutes, or until the potatoes are very tender and the water has evaporated. Leave them over very low heat for a few minutes, moving them and turning them over in the dry pan, until they are wrinkled and covered with a fine powder of salt. Serve hot or warm, with one or both of the sauces.

Baby Potatoes with Cucumber Dressing

Cucumber Potato Salad 2In my family, it seems when ever we make a Father’s Day BBQ, this dish is made, and devoured! It came our way via a neighbour and family friend of ours named Stella Katz, who also does an amazing BBQ Chicken (click here for the recipe) and a delicious Corn Quiche (amongst many other yummy dishes). Funnily enough, I ran into her and her husband last night, so I felt today’s recipe was even more appropriate. This salad is pretty easy to make, without the chopping and dicing of a ton of ingredients, and will serve 6-8 people. Enjoy!

Ingredients:

20 small new potatoes
5 green onions, minced*
1 English cucumber
2 tablespoons Lemon juice
1 teaspoon salt
¼ teaspoon paprika
4 tablespoons mayonnaise
1 bunch fresh dill, chopped*

* Click here to learn how to clean green onions and fresh dill.

Directions:

In a large pot, boil the potatoes (skin on), until fork tender. Drain the potatoes and allow them to dry and cool. Using a grater or food processor, finely grate the cucumber. You can leave the skin on or peel it, according to your preference. In the bowl of the processor, or a large mixing bowl, combine the grated cucumber, lemon juice, salt, paprika, mayonnaise and about half of the dill. Stir to combine. Toss the potatoes with the dressing, green onions and remaining dill. Refrigerate until ready to serve.