Vegan Canarian Wrinkled Potatoes with Mojo Sauce

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Vegan Canarian Wrinkled Potatoes with Mojo Sauce

Learn how to make these vegan Canarian wrinkled potatoes to add a bit of a twist to your potatoes. This recipe is based on a traditional boiled potato dish eaten in the Canary Islands and is usually served with a chilli pepper garlic sauce called Mojo Rojo.

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This dish comes from the Canary Islands. It’s traditionally served with meat and veg, but you could easily pair it with a vegan protein alternative for a filling and nutritious meal.

The actual potato dish only consists of two items: potatoes, of course, and coarse sea salt.

The salty potatoes are covered in just enough water and then simmered for 30 minutes until most of the water has evaporated and they are quite dry. Once all of the water is gone, you’ll be left with wrinkled potatoes that have a lovely salty coating.

What is Mojo Rojo?

Mojo Rojo translates to ‘red sauce’ in Spanish, and it’s quite literally that.

It is a red garlic sauce which is commonly used in Canarian cuisine. It’s also popular to have in mainland Spain alongside tapas.

It consists of garlic, oil, vinegar and seasoning and often contains red chilli to give it a tangy kick.

Two red and green sauces are often served as a shared starter in the Canaries, alongside bread. When the main dish is eaten, the bread is taken away and the potato dish then accompanies the Mojo Rojo.

In the Canary Islands, this potato dish is known as ‘Papas Arrugadas’ which translates to wrinkled potatoes.

What do you serve with Canarian wrinkled potatoes?

The dish is great on its own with the sauces as an appetiser.

However, if you wanted to incorporate the boiled potato dish into a main meal, just add a protein, like tempeh or a vegan meat alternative and vegetables or salad on the side.

If you wanted to eat the dish more traditionally, it should be used as a side dish alongside the main meal.

Total Time: 40 minutes

Prep Time: 10 minutes

Cook Time: 30 minutes

Calories: 639

Servings: 4


Total Time: 40 minutes

Calories: 639

Servings: 4




(Servings: 4)

  • 0.25 0.25 kg small white potatoes
  • For the green sauce:
  • 0.25 0.25 small green pepper, deseeded and diced
  • 0.75 0.75 cloves garlic, peeled and chopped
  • 0.25 0.25 tbsp white wine vinegar
  • 0.25 0.25 small bunch coriander leaves, roughly chopped
  • 1/2 tsp ground cumin
  • 30 30 ml extra virgin olive oil
  • sea salt and black pepper, to taste
  • For the red sauce:
  • 0.5 0.5 red bell peppers
  • 0.75 0.75 cloves garlic, peeled and chopped
  • 0.25 0.25 tsp hot paprika, or cayenne
  • 0.5 0.5 tsp sweet or smoked paprika
  • 0.75 0.75 tbsp red wine vinegar
  • 7-8 tbsp extra virgin olive oil


  1. Place the potatoes in a pan so that they sit in one layer and sprinkle over the salt. Pour in enough cold water to just cover the potatoes and bring to a simmer.
  2. Leave to simmer, uncovered, for around 30 minutes or until almost dry.
  3. Make the green sauce by blending all the ingredients except the oil in a blender. With the motor running, gradually pour in the oil until you have a smooth, creamy sauce. Check to season and set aside.
  4. Make the red sauce in the same way and set aside.
  5. Once the potatoes are almost dry, continue to cook, shaking the pan often to prevent them from burning. Continue with this until all the water has gone and the potatoes are wrinkled with a salty coating.
  6. Remove the potatoes from the pan and serve with both sauces.

Each 373g serving provides:

51g Fat, 7.1g Saturates, 3.8g Sugars, 17.9g Salt.


Potatoes are so versatile. We’ve all boiled them, mashed them, and even put them in a stew, but have you made this vegan potato salad with lemon and herbs?

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Vegan Food & Living

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