Canarian potatoes

Canarian potatoes

Total: 1 hr | Active: 1 hr
vegan, lactose-free, gluten-free
Nutritional value / people: 304 kcal
, Fat: 9 g
, Carbohydrate: 44 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Mojo verde

1 green pepper, cut into pieces
2 garlic cloves
2 bunches coriander, roughly chopped
2 tbsp vinegar (e.g. sherry vinegar)
2 tbsp olive oil
½ tsp salt

Mojo rojo

1 glass roasted peppers in oil (approx. 290 g)
2 red chillies, deseeded if necessary, roughly chopped
2 garlic cloves
½ tsp ground cumin
¼ tsp smoked paprika
1 tbsp vinegar (e.g. sherry vinegar)
½ tsp salt

Canarian potatoes

1 kg baby potato, unpeeled
150 g salt
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How it's done

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Mojo verde

Place the peppers, garlic and coriander in a blending cup, puree until smooth. Add the vinegar and oil, briefly puree, season with salt.

Mojo rojo

Transfer the peppers and oil to a blending cup, add the chillies and all the other ingredients up to and including the vinegar, puree, then season with salt.

Canarian potatoes

Place the potatoes and salt in a pan, cover with water, bring to the boil, cook (uncovered) for approx. 35 mins. Drain the potatoes, return them to the pan, allow the water to evaporate over a very low heat. A fine salt crust will form around the potatoes and they will become wrinkly. Serve with the sauces.

Good to know
Tip: Serve the sauces with grilled meat, fish or vegetables. Cover and keep in the fridge for approx. 1 week.

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