Canary wrinkled potato chips

Canary wrinkled potato chips

Source of this recipe: https: //fresh.iprima.cz/papas-arrugadas-kanarske-vrascite-bramburky-s-omackami-mojo-rojo-a-mojo-verde-346848


  • potatoes (small) 1 kg
  • Sea salt (coarse) 300 g

Mojo verde

  • green pepper 1 pcs
  • green chillies 1 pc
  • tomatoes (green, optional) 2 pcs
  • smooth parsley 1/2 bunch
  • coriander 1 bunch
  • garlic 1 clove
  • olive oil 100 ml
  • lime juice 2 tablespoons
  • sugar 1 pinch
  • Roman cumin (ground) 1/2 tsp
  • salt
  • pepper (freshly ground)

Mojo rojo

  • red pepper 2 pcs
  • red chili peppers 2 pcs
  • garlic 2 cloves
  • onion 1 pcs
  • tomato paste 1 tbsp
  • olive oil 100 ml
  • white wine vinegar 1 tablespoon
  • Roman cumin (ground) 1/2 tsp
  • ground sweet paprika 1 tsp
  • salt

Preparation procedure

  1. Wash the small potatoes thoroughly and place them in a stainless steel pot with sea salt. Fill the pot with water until the potatoes are submerged. Cook uncovered over low heat for about 20 minutes.
  2. For the mojo verde, wash the bell pepper and chili pepper and cut them in half. Remove the stem and the core. Cut into quarters. Wash the tomatoes. Peel and roughly chop the garlic. Cut off the thick stems of the coriander and parsley and roughly chop the remaining vegetables.
  3. Heat a cast-iron pan and place the peppers and chilli in it, skin side down. Add the tomatoes whole and roast them for about 5 minutes without oil.
  4. Place all the ingredients for the mojo verde in a high speed blender and blend to a fine puree. Pour the sauce into a bowl. Clean the blender.
  5. To prepare the mojo rojo, wash the peppers and chillies and remove the stem. Cut both peppers in half and remove the seeds. Peel the garlic cloves and onion and cut them in half.
  6. Heat a cast iron pan and place the peppers and chilli peppers skin side down in the pan without oil. Add the garlic and onion also cut side down. Roast the vegetables for about 5 minutes.
  7. Place all the ingredients for the mojo rojo in a high speed blender and blend to a smooth puree. Pour the sauce into a bowl.
  8. Drain the potatoes and leave to drain. Return them to the stove in the pot and let them cook (dry) over low heat for about 15 minutes. Shake the pot occasionally. The potatoes will wrinkle slightly as they evaporate and should eventually be covered all over with a fine salty crust.
  9. Serve the papas arrugadas with mojo verde and mojo rojo. It is best to break the small potatoes with your fingers and dip them in the mojo.


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