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Crumpled Potatoes with Mojo (Vegan)

By Juan Martinez


4 Qt Saladmaster Titanium Pot


  • 400 g Canary black potatoes (or small potatoes)
  • 200 g of fat salt
  • Mojo picón and Mojo Verde

Ingredients Mojo Picón

  • 4 garlic cloves peeled
  • 2 slices of roasted hard bread
  • 50 g roasted red pepper without skin or seeds
  • 50 ml of soft olive oil
  • 15 ml apple cider vinegar
  • 3 g salt (one teaspoon)
  • 3 g of cumin (or ground) (one teaspoon)
  • 3 g hot paprika (one teaspoon)
  • 1 seed-free cayenne (spicy if desired)

Ingredients of Mojo Verde:

  • 1 bunch of fresh cilantro or parsley, or a mixture of both
  • 6 garlic cloves peeled
  • 100 ml of virgin olive oil
  • 15 ml white wine vinegar
  • 3 g cumin or ground (one teaspoon)
  • 1 seed-free cayenne (spicy if desired)
  • Salt


  • Wash the potatoes
  • Add the potatoes to the 4 Qt Saladmaster Titanium Pot
  • Put half of the salt
  • Add water until almost covered
  • Put on medium heat
  • When it begins to boil, lower to minimum heat and cook between 20/25 minutes
  • When this time passes, remove the water, remove from the pot and dry the potatoes
  • Return the potatoes once dry to the pot, add the rest of the salt and put on medium heat
  • Go around the potatoes so that the salt and heat will wrinkle them
  • Remove from pot when wrinkled
  • Serve on a tray, with the two mojos in different bowls to be able to wet or spread the potatoes when they taste

For the Mojo Picón:

  • Put all the ingredients in the blender glass and grind until the desired texture, if very thick, add a little juice of the roast pepper, or if not water
  • Taste and adjust with salt, cumin or pepper to taste

For the Mojo Verde:

  • Add to the mixer all the ingredients, peeled garlic, parsley or cilantro leaves, vinegar, cumin, salt and cayenne optional, beat until a uniform paste, add the oil little by little without ceasing to beat to make a well emulsified sauce
  • Taste and adjust with salt, cumin…


  • The two mojos can be made with mortar, kneading little by little, and adding at the end the oil to emulsify