Canarian-style Jersey Royals with mojo sauce

During a family trip to Tenerife, Melissa Thompson ate these potatoes with mojo sauce so many times! The vinegary sauce and the crinkle of the salt-laden potato skins are completely addictive.

Ingreadient

• 750g Jersey Royals
• 100g salt

For the mojo sauce

• 170g Cooks' Ingredients Chargrilled Peppers in Sunflower Oil (drained weight)
• 1 clove/s garlic
• ½ tsp ground cumin
• ½ tsp smoked paprika
• 2 tbsp vinegar (cider or sherry)
• ½ tsp sugar

Step by step

1. Put the Jersey Royals in a saucepan and cover with water. Add the salt and bring to the boil, then reduce to a simmer and cook until tender (about 20 minutes). Once cooked, drain and leave to dry for 5-10 minutes, uncovered, in the saucepan to create a salty crust.
2. Meanwhile, blend all the sauce ingredients together in a food processor until smooth; season. Serve the potatoes on a platter with a bowl of the sauce in the middle for dunking.