Wrinlked Potatoes

This is from here:

• 2 pounds baby potatoes
• 1 cup salt, plus more as needed
• Mojo rojo or mojo verde, for dipping

Directions

1. Place the potatoes in a deep, medium-size pot. Add enough water to cover, and salt. Potatoes should float in the salted water; if not, add more salt.
2. Place pot over high heat and bring to a boil. Immediately reduce heat to a simmer and cook until potatoes are easily pierced with the tip of paring knife, 25 to 30 minutes.
3. Drain water from pot, leaving just enough to cover the bottom. Return pot to low heat and cook, shaking pot until the salt covering the potatoes begins to crystallize, about 5 minutes. Remove from heat and cover pot with a clean kitchen towel until potato skins have wrinkled, about 10 minutes. Serve immediately with dipping sauces, as desired.

Mojo Rojo

• 8 cloves garlic, peeled
• 1 teaspoon sea salt
• 1 teaspoon cumin seeds
• 2 teaspoons sweet pimenton (Spanish smoked paprika)
• 2 dried guindilla pepper, or other dried chile pepper
• 1/2 cup Spanish extra-virgin olive oil
• 2 teaspoons sherry-wine vinegar

Directions

1. Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add cumin, pimenton, and chile pepper; mash until well combined. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed.
2. Turning the pestle in a slow, circular motion around the mortar, drizzle in 2 teaspoons water and vinegar. Keep at room temperature until ready to serve.

Mojo Verde:

Makes about 1/2 cup

• 6 cloves garlic, peeled
• 1 teaspoon sea salt
• 2 cups well-packed chopped cilantro leaves
• 1/2 teaspoon cumin seeds
• 1/2 cup Spanish extra-virgin olive oil
• 2 teaspoons sherry-wine vinegar

Directions

1. Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add cilantro leaves and cumin seeds; mash until well combined. Slowly drizzle in olive oil while continuing to mash, until all the olive oil is absorbed.
2. Turning the pestle in a slow, circular motion around the mortar, drizzle in 2 teaspoons water and vinegar. Keep at room temperature until ready to serve.