Papas Arrugadas Con Mojo Rojo

This recipe was originally published in the award-winning cookbook The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope by José Andrés and World Central Kitchen with Sam Chapple-Sokol (Clarkson Potter, 2023). Reprinted here with permission.

You can purchase The World Central Kitchen Cookbook here

Ingredients:

• 2 pounds small new potatoes, no larger than 2 inches in diameter
• Kosher salt or coarse sea salt

Mojo Rojo:

• 1 red bell pepper, left wole
• 1 teaspoon cumin seeds
• 4 medium garlic cloves, peeled
• 1 teaspoon sea salt
• 1 tablespoon white wine vinegar
• 1 teaspoon pimentón (smoked paprika)
• ¾ cup extra-virgin olive oil

Method:

1. Preheat the oven to 450℉
2. Cook the potatoes: In a large pot, combine the potatoes with water to cover by about 3 inches. Set over high heat and add enough salt to make it as salty as the ocean–start with ¼ cup (!) and stir it in, then add more as needed (as the water warms up, the salt will dissolve more easily). Bring the water to a boil, then reduce the heat to a simmer and cook until the potatoes are tender and able to be pierced to the center with a paring knife, 25 to 30 minutes total. The potatoes begin to wrinkle (arrugar) as they cook.
3. Meanwhile, start the mojo rojo: Place the red bell pepper on a small sheet pan and roast, turning it every few minutes with tongs, until the skin is charred and the pepper is soft, 10 to 15 minutes. Remove the pan from the oven and allow the pepper to cook for a few minutes. Carefully remove the skin; if you have difficulty, you can put the pepper in a paper bag for a few minutes to steam it, then try again. Remove the stem and seeds and set it aside.
4. When the potatoes are tender, carefully pour out almost all of the water, leaving just enough to cover the bottom of the pot, about ¼ inch. Reduce the heat to medium-low, return the pot to the heat, and cook, regularly shaking the pot to shake the potatoes, until the remaining water has evaporated and the salt starts crystalizing, 8 to 10 minutes. Remove the pot from the stove, then cover it with a kitchen towel so the potatoes steam and continue to wrinkle until ready to serve.
5. Finish the mojo: In a small skillet, toast the cumin seeds for 1 to 2 minutes over low heat, until fragrant. Transfer the seeds to a small food processor and add the roasted pepper, garlic, salt, vinegar, and pimentón and blend until it’s uniform color and texture. Slowly drizzle in the olive oil and keep blending until you have smooth, bright red paste—if it emulsifies, great; if it doesn’t, it’s not a problem (some may argue it’s more traditional that way). Taste the mojo and adjust for salt, knowing that you’re about to dip a very salty potato in it.
6. Serve the potatoes in a large bowl with the mojo rojo in another small bowl on the side for dipping. If you’re not serving the potatoes immediately, you can put the mojo in a bowl and keep it in the fridge to firm up a little before serving.