Bring a taste of the Canary Islands to your table with this fun and flavorful take on papas arrugadas, the famous Spanish wrinkled potatoes. Little Reds™ are boiled in generously salted water until the water evaporates, leaving them tender, slightly wrinkled, and dusted with a delicate salt crust. They’re served with two vibrant homemade mojo sauces: a fresh, herby green sauce and a smoky, gently spicy red sauce, both blended together in minutes. It’s an impressive appetizer for entertaining, a fun snack for curious eaters, and a great way to bring something new to your usual potato rotation.

On-the-Go Tip

These potatoes are just as delicious warm or at room temperature, making them an easy dish to bring along to gatherings and potlucks. Pack the potatoes in a lidded container and the two sauces in small jars, then set everything out as a dipping station when you arrive. The sauces can be made a day ahead and kept refrigerated, which makes day-of prep even faster.

Kid-Friendly Tip

Kids love anything they can dip, and the two colorful sauces make this recipe an instant hit. Let them help measure ingredients into the blender and press the buttons, then do a side-by-side taste test of the green and red sauces to pick a favorite. For spice-sensitive kids, reduce or skip the cayenne and red pepper flakes in the red sauce. The potatoes themselves are mild and salty, making them an easy sell for even the pickiest eaters.

Prep
15 mins
Cook
25 mins
Serves
4
Ingredients
19
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Equipment

  • Blender
  • Large pot

Ingredients

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Potatoes:

Green Sauce:

  • 1/2 green bell pepper, coarsely chopped
  • 1/2 cup cilantro
  • 2 garlic cloves, coarsely chopped
  • 1/4 tsp to 1/2 tsp ground cumin
  • 1 1/2 Tbsp white wine vinegar
  • (Small pinch) sea salt
  • 1/4 to 1/2 cup extra virgin olive oil

Red Sauce:

  • 1/2 bell pepper, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 1/2 tsp cayenne pepper
  • (Large pinch) red pepper flakes
  • 2 tsp sweet paprika
  • 1 tsp sugar
  • 1/4 tsp ground cumin
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • (Small pinch) sea salt
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Instructions

  • Make the Green Sauce:

    Place all the ingredients except the olive oil into a blender and blend until smooth. Gradually add the olive oil continuing to blend until you have a light creamy consistency.

  • Make the Red Sauce:

    Place all the ingredients except the olive oil into a blender and blend until smooth. Gradually add the olive oil continuing to blend until you have a light creamy consistency.

  • Make the Potatoes:

    Put the potatoes into a large pot so they are in a single layer covering the bottom of the pot. Add the sea salt and add just enough water to cover the potatoes.

  • Step 4

    Bring to a boil and cook uncovered, over medium heat, for about 25 minutes, or until the water has evaporated. Leave them over low heat for a few minutes, gently stirring them in the dry pan.

  • Step 5

    They should be slightly wrinkled and covered in a fine powder of salt. Serve hot or warm with both the green and red sauce for dipping.