Patatas With Mojo Rojo & Mojo Verde Recipe

Prepare potatoes

Wash the potatoes thoroughly. Leave small baby potatoes whole; halve any medium potatoes so pieces are roughly uniform (about 2–3 cm).

Cook

Place potatoes in a large pot and cover with cold water by about 2 cm. Add 2 tsp coarse sea salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–18 minutes depending on size. Test with a knife — it should slide in easily.

Drain and steam-dry

Drain potatoes well in a colander and return to the warm pot off the heat for 1–2 minutes to let excess moisture evaporate. This helps them absorb oil and sauce better.

Finish

Toss potatoes with 2 tbs olive oil and a pinch of freshly ground black pepper. Keep warm while you make the mojos. If serving warm rather than hot, you can let them cool slightly — these are traditionally served warm or room temperature.

Rehydrate chiles

If using dried ñoras or other dried chiles, remove stems and seeds. Place chiles in a small bowl and cover with 120 ml hot (not boiling) water. Let soak 15–20 minutes until pliable. Reserve 1–2 tbs of the soaking liquid, then drain (reserve liquid separately).

Prepare roasted red pepper (if not using jarred)

Roast the red bell pepper over a flame or under a broiler until blistered and charred on all sides. Place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and roughly chop.

Blend the sauce

In a blender or food processor combine rehydrated chiles (or 40 g softened dried chile flesh), roasted red pepper, 3 garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 2 tbs sherry or red wine vinegar, 1 tsp sea salt, and 60 ml of the reserved chile soaking liquid (or water) if needed for texture. Pulse to combine, then stream in 90 ml extra-virgin olive oil with the motor running until the sauce is smooth but still slightly rustic. Taste and adjust salt, vinegar, or oil — the finished mojo should be bright, garlicky, slightly smoky, and balanced between acid and oil. If too thick, add up to 1–2 tbs more soaking liquid or water.

Rest

Transfer mojo rojo to a bowl and let sit 10–15 minutes for flavors to marry. Oil may separate slightly; whisk before serving.

Prepare herbs

Rinse cilantro and parsley, shake off excess water (or dry well in a salad spinner). Roughly chop to help the blender work evenly.

Blend the sauce

In a blender or food processor combine 25 g cilantro, 15 g parsley, 2 garlic cloves, 0.5 tsp ground cumin, 1 tbs fresh lemon juice, 1 tbs white wine or sherry vinegar, and 0.75 tsp coarse sea salt. Pulse to begin breaking down the herbs. With the motor running, stream in 90 ml extra-virgin olive oil until the sauce emulsifies and reaches a pouring consistency. If you prefer a looser sauce, add 1–2 tbs water or more oil. Taste and adjust salt and acid.

Optional green pepper variation

If using roasted green bell pepper or a mild green chile, add it with the herbs during blending for a brighter, milder green mojo.

Place the warm tossed potatoes on a serving platter or in a bowl. Spoon mojo rojo into a small serving bowl and mojo verde into another, or drizzle both sauces over the potatoes in alternating lines or dollops so guests can choose. Traditional presentation: pour a generous spoonful of either sauce over the potatoes, then finish with a sprinkling of chopped parsley.

To serve hot: drizzle sauces while potatoes are hot so they soak slightly into the skins. To serve at room temperature: allow potatoes to cool a little before dressing. Offer extra salt and fresh lemon wedges on the side.

Storage: Refrigerate mojos in airtight containers for up to 4–5 days. Potatoes are best the day they are cooked but can be reheated gently or served at room temperature.