Kim Milan's Spanish Baby Potatoes with Mojo Rojo Sauce

• 10–15 baby potatoes
• generous amount of sea salt
• 1–2 cloves garlic
• 1/2 tsp ground cumin
• 3 peperoncino peppers
• 3 roasted paprika peppers
• generous amount of olive oil
• 2–3 tbsp red wine vinegar
• a pinch of salt

Recipe 🍳

Cooking tips 💡

• When roasting potatoes, salt can stick to the pan and cause stains, so it's best to use a coated pan instead of a stainless steel pan.
• If you add too much raw garlic to the mojo sauce, the sharp, pungent taste can become overpowering, so adding just 1–2 cloves is appropriate.
• Leftover mojo rojo sauce is also excellent as a cold pasta dressing or as a dipping sauce for sausages, grilled shrimp, or garlic bread.

Recommended for 🙋

• ⭐Those who want to enjoy a unique Spanish tapas-style snack instead of familiar potato dishes.
• ⭐Those curious about how to use an exotic all-purpose mojo sauce infused with roasted paprika and cumin.