Best 3 Mojo Potatoes Recipes

In the realm of culinary delights, few dishes can rival the allure of mojo potatoes. These succulent morsels, infused with the vibrant flavors of Latin America, have tantalized taste buds across the globe. This article embarks on a journey to uncover the secrets behind the perfect mojo potato, providing an in-depth exploration of the ingredients, techniques, and culinary artistry that elevate this simple dish to a symphony of flavors. From selecting the ideal potatoes to mastering the art of creating the tantalizing mojo sauce, readers will find invaluable insights into crafting this iconic dish.

Check out the recipes below so you can choose the best recipe for yourself!

CUBAN MOJO POTATOES

Cuban Mojo Potatoes image

Make and share this Cuban Mojo Potatoes recipe from Food.com.

Provided by PanNan

Categories Cuban

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs yukon gold potatoes, large dice
1 teaspoon salt
1/2 lime, cut into 6 wedges
1/4 cup olive oil
1 medium red onion, Sliced Thinly
6 garlic cloves, Crushed and Chopped
3 scallions, Sliced
1 teaspoon red pepper flakes
1/2 cup cilantro or 1/2 cup parsley, Rough Chopped

Steps:

Lay a sheet of aluminum foil on the countertop.
-Place all the ingredients (except cilantro) on top of the foil.
-Fold up the foil to create a tightly sealed package.
-Lay a second sheet of aluminum foil on the counter and double wrap the potatoes. Make sure the package is tightly sealed.
-Place the potatoes over the hottest part of the grill.
-Turn every 10 minutes, for about 40-50 minutes.
-Open the foil packet and pour the potatoes, add cilantro (or parsley) and stir to combine.

GRILLED BABY POTATOES WITH MOJO VERDE SAUCE

Grilled Baby Potatoes with Mojo Verde Sauce image

Tender potatoes grilled until golden and tossed with a spicy cilantro-serrano pepper sauce. Such a fun side dish for spring and summer.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 12

Ingredients

1 1/2 pounds fingerling potatoes or baby potatoes (scrubbed)
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 cups fresh cilantro leaves + a few more leaves for garnish
3 tablespoons olive oil
2 tablespoons freshly-squeezed lime juice
1 serrano pepper (seeded and roughly minced)
2 large cloves garlic (roughly minced)
1 tablespoon red wine vinegar
1/8 teaspoon kosher salt + more to taste
1/4 teaspoon granulated sugar or honey (if not vegan, optional)

Steps:

Boil the potatoes: Scrub the potatoes and place them in a large pot of salted water. Place on the stove over high heat and bring to a boil. Cook for 8-10 minutes, until just fork tender (they shouldn't be 100% cooked). Remove from heat and run under cold water. Set aside to cool the rest of the way.
Make the mojo verde: Add all ingredients to the bowl of a small food processor. Puree. Taste and add additional salt if desired. If it seems too acid, you can add a bit of sugar or honey as noted in the ingredients to tame it. Note: I have made the sauce in my blender as well, but I find there's not quite enough sauce to blend well. Another option is to double or triple the sauce and then refrigerate the remainder for later on.
Grill the potatoes. Preheat your grill on medium-high, about 450 degrees Fahrenheit. Slice the potatoes in half and place in a medium bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently.
Lay potatoes flat-side down on the grill. Cook until browned, about 3 minutes. Carefully flip and cook for another 3-4 minutes on the other side. Test with a fork to make sure they're tender. Transfer potatoes from grill back to the bowl. Pour the sauce over the top. Toss to coat. Sprinkle with additional cilantro leaves and serve.

SALT-CRUSTED POTATOES WITH CILANTRO MOJO

SALT-CRUSTED POTATOES WITH CILANTRO MOJO image

Categories Potato Side

Yield 6 servings

Number Of Ingredients 10

Ingredients

Salt-Crusted Potatoes
2 1/4 pounds evenly sized waxy new potatoes, such as fingerling, scrubbed but unpeeled
Sea salt flakes
Cilantro Mojo
3 large garlic cloves, roughly chopped
1 green chili pepper, seeded and chopped
Leaves from a bunch of fresh cilantro, roughly chopped
1 teaspoon freshly ground cumin seeds
Scant 1/2 cup extra-virgin olive oil
2 teaspoons white wine vinegar, Muscatel if possible

Steps:

Put the potatoes into a wide, shallow pan in which they fit in a single layer. Add 2 tablespoons salt and 1 quart cold water (just enough to cover), bring to a boil, and leave to boil rapidly until the water has evaporated. Then turn the heat to low and continue to cook for a few minutes, gently turning the potatoes over occasionally, until they are dry and the skins are wrinkled and covered in a thin crust of salt. While the potatoes are cooking, make the cilantro mojo. Put the garlic, green chili pepper, and 1 teaspoon salt in a mortar, and pound into a paste. Add the cilantro leaves, and pound until they are incorporated into the paste. Add the cumin, and gradually mix in the oil to make a smooth sauce. Just before serving, add the vinegar, and spoon into a small bowl. Pile the hot potatoes onto a plate and serve with the mojo, instructing your guests to rub off as much salt from the potatoes as they wish before dipping them in the sauce.

Tips:

Choose the right potatoes: Yukon Gold or red potatoes are best for this recipe as they hold their shape well and have a creamy texture.
Cut the potatoes evenly: This will ensure that they cook evenly.
Don't overcrowd the pan: Make sure there is enough space between the potatoes so that they can brown evenly.
Use a well-seasoned cast iron skillet: This will help to create a crispy crust on the potatoes.
Don't flip the potatoes too often: Let them cook undisturbed for a few minutes before flipping them, otherwise they will break apart.
Add the mojo sauce: Once the potatoes are cooked through, add the mojo sauce and toss to coat.

Conclusion:

Mojo potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. They are crispy on the outside and fluffy on the inside, with a flavorful mojo sauce that adds a zesty kick. Whether you are serving them at a party or a weeknight dinner, these potatoes are sure to be a hit.