Spanish inspired wrinkled potatoes with a punchy coriander salsa. Traditionally the potatoes for this Canary Island classic are cooked in seawater and made with local herbs.
Mojo Verde is basically a punchy green sauce made with coriander, cumin seeds and fresh green chillies.
I love the evaporation technique for cooking the potatoes, so quick and easy and the result feels special and unusual.
Simple recipes like these are begging for fantastic ingredients. Proper flaked sea salt, fresh market herbs and I used small baby organic potatoes and they are at their season best this time of the year (Feb-March in the southern hemisphere).
So simple, so delicious and so vibrant! My kind of food!