Kim Milan's Spanish Baby Potatoes with Mojo Rojo Sauce
Wrinkly baby potatoes boiled in salt water and pan-fried until crispy, served with a spicy, nutty red mojo sauce—a Spanish tapas dish.
Ingredients needed 2 servings
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.
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