Salt Potatoes with Canary-Style Dip

Name: Salt Potatoes with Canary-Style Dip
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: Spanish
Ingredients: 1200 g young potatoes (small); 300 ml water; 150 g coarse salt; 75 g white bread (cubed); 2 tbsp Red wine vinegar; 2 tbsp warm water; 2 Garlic cloves; 2 red chili peppers; 2 Tbsp paprika powder; 0.5 tsp cumin; 0.5 tsp Oregano; 150 ml oil

Prep: 20min

| Servings: 6 | Cook: 1h

Salt potatoes with Canary-style dip is a recipe featuring fresh root vegetable ingredients. Try this and other recipes from Spoonsparrow!

Ingredients

1200 g young potatoes (small)
300 ml water
150 g coarse salt
75 g white bread (cubed)
2 tbsp Red wine vinegar
2 tbsp warm water
2 Garlic cloves
2 red chili peppers
2 Tbsp paprika powder
0.5 tsp cumin
0.5 tsp Oregano
150 ml oil

Instructions

1.
Add the water to a pot and bring to a boil, add the salt, dissolve slightly, then combine with the potatoes in a baking dish. Cover the dish and bake at 200°C for about 60-70 minutes.
2.
Mix the white bread cubes with water and vinegar; let sit for about 10 minutes. Peel and finely chop the garlic; halve the chili peppers, remove seeds if desired, and dice finely.
3.
Combine the bread-vinegar mixture with paprika powder, oregano, and cumin in a blender; blend until smooth while slowly adding oil until a creamy sauce forms. Add the garlic and chili pieces, optionally mix in some hot water to adjust consistency, taste, and season. Remove potatoes from oven and serve with the Mojosauce, garnished with oregano.