This potato dish was featured in our July issue of PlantBased Magazine. It is a traditional boiled potato dish eaten in the Canary Islands and is usually served with a chili pepper garlic sauce called mojo rojo.
Place the potatoes in a pan so that they sit in one layer and sprinkle over the salt. Pour in enough cold water to just cover the potatoes and bring to a simmer. Leave to simmer, uncovered, for around 30 minutes or until almost dry.
Make the green sauce by blending all the ingredients except the oil in a blender. With the motor running, gradually pour in the oil until you have a smooth creamy sauce. Check seasoning and set aside.
Make the red sauce in the same way and set aside.
Once the potatoes are almost dry, continue to cook, shaking the pan often to prevent them burning. Continue with this until all the water has gone and the potatoes are wrinkled with a salty coating.
Remove the potatoes from the pan and serve with both the sauces.
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