A delightful Spanish-inspired dish featuring tender, wrinkled potatoes paired with a vibrant and tangy mojo sauce.
Arrange the potatoes in a single layer in a wide, shallow pot.
Using a wide pot ensures even cooking and allows the potatoes to absorb the flavors.
Add water to the pot, filling it halfway up the potatoes, and sprinkle in the sea salt.
Ensure the water level is just right to avoid overcooking the potatoes.
Slice the lemon and add the slices to the pot.
The lemon slices add a subtle tanginess to the potatoes.
Bring the pot to a boil, then reduce the heat to medium and cover with a damp towel.
Covering with a damp towel helps retain moisture and enhances the cooking process.
Cook until the water has mostly evaporated and the potato skins begin to wrinkle.
The wrinkling of the skins indicates the potatoes are perfectly cooked.
Blend the roasted red bell pepper, garlic, smoked paprika, olive oil, cumin, and vinegar into a smooth sauce.
Adjust the seasoning of the sauce to your taste preference.
Serve the potatoes warm with the mojo sauce on the side.
Garnish with fresh herbs for an added touch of color and flavor.
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