Salads & Side Dishes
Papas arrugadas with mojo rojo
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Cook small potatoes in very salty water until the skin wrinkles slightly. There is also a strong red sauce made from peppers, garlic, cumin, oil and vinegar.
Timing
- Preparation: 30 min.
- Cooking/Baking: 55 mins.
- Rest time: 10 min.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 405 kcal
- Protein
- ≈ 5.8 g
- Carbohydrates
- ≈ 49.6 g
- Fat
- ≈ 18.7 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1 kg of very small waxy potatoes with peel · ≈ 1000 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - Water, just enough to cover · ≈ 0 g · Assumed quantity / reference product
Trinkwasser (N110000) - For the mojo: 2 red peppers, oven-roasted and skinned · ≈ 300 g · Assumed item weight × count; total amount
Gemüsepaprika rot, roh (G543100) - 3 cloves of garlic · ≈ 9 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 1 tsp mild paprika powder · ≈ 2.5 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 2 tbsp white wine vinegar · ≈ 30 g · Assumed quantity / reference product
Weinessig (R121000) - 80 ml olive oil · ≈ 72.8 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- 150 g coarse salt for the cooking water · Salt or small seasoning amount; no salt/micronutrient calculation
- ½ tsp ground cumin · Salt or small seasoning amount; no salt/micronutrient calculation
- ½ tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- Chili to taste · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg of very small waxy potatoes with peel
- 150 g coarse salt for the cooking water
- Water, just enough to cover
- For the mojo: 2 red peppers, oven-roasted and skinned
- 3 cloves of garlic
- 1 tsp mild paprika powder
- ½ tsp ground cumin
- 2 tbsp white wine vinegar
- 80 ml olive oil
- ½ tsp salt
- Chili to taste
Instructions
- For the mojo, first roast two peppers at 220 °C top/bottom heat for about 20-25 minutes until the skin shows dark spots. Cover and let it evaporate for 10 minutes. Peel and core the pods and let them cool. Alternatively, use already roasted and skinned peppers.
- Wash the potatoes carefully and place them, including the peel, in a wide pot. Cover just slightly with water, add 150 g salt and cook for about 20-25 minutes.
- Meanwhile, for the sauce, finely puree the peppers, garlic, paprika powder, cumin and vinegar. Slowly mix in the olive oil and season with a little salt and chili.
- Drain the potatoes as soon as they are cooked. Swirl the pot over a very low heat for another 1-3 minutes, until the shells are dry, salty and visibly wrinkled; don't let anything burn.
- Let the potatoes rest for 5 minutes and serve with red mojo. The heavily salted cooking liquid is not used.
Tips
- For the salt crust, the potatoes should be small, approximately the same size and unpeeled.
- There are many local variations of Mojo-rojo as a sauce, often with dried peppers. The roasted fresh pepper version is an accessible home adaptation.
