Papas Arrugadas con Mojo Picón

Ingredients

• 1 kg small waxy potatoes, unpeeled, similar in size
• 150 g coarse sea salt
• Cold water to almost cover
• 3 dried pimienta picona or 2 dried ñora peppers
• 6 garlic cloves, peeled
• 1 tsp cumin seeds
• 1 tsp sweet pimentón
• 1/2 tsp hot pimentón
• 1 tsp coarse salt
• 150 ml extra virgin olive oil
• 2 tbsp white wine vinegar
• 2 tbsp fresh breadcrumbs, optional

Before you cook

• Scrub the potatoes well under cold water but do not peel them.
• Soak the dried peppers in warm water for one hour, then split them and scrape out the pulp with a teaspoon, discarding skins and seeds.
• Peel the garlic cloves.
• Toast the cumin seeds in a dry pan for thirty seconds until they smell nutty.

Steps

1. Put the scrubbed potatoes in a wide pan and pour in cold water until it comes almost to the top of them but does not cover them.
2. Add the 150 grams of coarse salt and bring the pan to a hard boil over high heat.
3. Boil uncovered for about twenty-five minutes, until only a quarter of the water is left and the potatoes are tender to a skewer.
4. Pour off nearly all the remaining water, leaving just a shallow film in the base.
5. Return the pan to a low heat and shake it in circles every thirty seconds for five minutes, without a lid, until the water has gone and the skins are wrinkled and dusted white with salt.
6. Cover the pan with a clean cloth and keep the potatoes warm.
7. Pound the toasted cumin, the garlic and the teaspoon of coarse salt in a mortar to a smooth paste.
8. Add the soaked pepper pulp and both paprikas, and work them in until the paste is uniform and deep red.
9. Pour the olive oil in a thin stream while stirring constantly, so the mojo thickens rather than splits.
10. Stir in the vinegar and, if you want a thicker sauce, work in the breadcrumbs.
11. Taste the mojo and balance it with more vinegar or salt.
12. Pile the wrinkled potatoes into a bowl and serve the mojo alongside for dipping.