Veg Times Cooks Mediterranean--Canary Islands Potatoes with Mojo Sauce

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Canary Islands Potatoes with Mojo Sauce

 

Recipe By :Vegetarian Times Cooks Mediterranean

Serving Size : 6 Preparation Time :0:00

Categories : Veg Times Cooks Mediterranean

 

Amount Measure Ingredient -- Preparation Method

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12 medium red-skinned potatoes

1/2 cup red wine vinegar

2 tablespoons olive oil

2 cloves garlic -- pressed

2 teaspoons minced fresh parsley

3/4 teaspoon paprika

3/4 teaspoon cumin seeds -- toasted and slightly crushed

1/2 teaspoon salt -- (or to taste)

1/8 teaspoon crushed red pepper flakes -- (or to taste)

 

Cut the unpeeled potatoes in half. Bring a large pot of salted water to

a boil and add the potatoes. Cook until tender but not mushy, about 15

minutes. Drain well.

 

Meanwhile, make the Mojo Sauce by whisking together the vinegar and

olive oil in a small bowl. Add all of the remaining ingredients. Whisk

again. Pour the sauce over the potatoes and serve hot or at room

temperature.

 

Source:

" Vegetarian Times Cooks Mediterranean "

S(ISBN):

" 0-688-16209-6 "

Copyright:

" 1999 "

 

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Per serving: 238 Calories (kcal); 5g Total Fat; (17% calories from fat);

5g Protein; 46g Carbohydrate; 0mg Cholesterol; 193mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

NOTES : In Spain's Canary Islands, off the northwest coast of Africa,

the potatoes for this dish are cooked in seawater and liberally splashed

with a tart and fiery Mojo Sauce. You can also use this sauce as a

dip. Cut the potatoes into quarters before boiling. Arrange the

prepared potatoes on a serving platter, spear them with wooden

toothpicks, and serve with the Mojo Sauce on the side.

Nutr. Assoc. : 4608 0 0 0 0 0 0 0 0