Roast Potatoes with Mojo Picon Sauce

This delicious dish of Roast Potatoes with Mojo Picon Sauce is a slightly different, and spicier play on the more famous Patatas Bravas Spanish Tapas. The approach is very similar and equally tasty. Perfectly cooked, crispy chunks of Potato are heavily seasoned with Salt before being served drenched in a spicy Red Pepper Based Sauce. This dish works as a great side dish or appetizer for a larger meal, or to simply enjoy with a few glasses of wine (or Sangria!) while sitting in the warm sunshine

How to make Roast Potatoes with Mojo Picon Sauce

For this recipe we have a unique way to make Roast Potatoes, which is slightly less common than the typical way they’re made in kitchens. We’ll get to that in a bit, as we’ll kick the recipe off with the first step which is preparing the delicious Mojo Picon Sauce

To make this wonderful sauce the first step is to roast 2 large Red Bell Peppers in the oven until they are blackened on the outside. This should take about 30 – 35 minutes at 400F. Once the skin is blackened, remove the Peppers from the oven and allow them to cool

Once cooled, peel the skin away from the Peppers to reveal the delicious roasted flesh. Also remove and discard the seeds and core of the Peppers before placing the delicious flesh straight into the Blender

The Mojo Picon Sauce has a unique flavor, brought in using spice

A classic Mojo Picon Sauce is much spicier than other typical Red Pepper Sauces such as Romesco Sauce. You can use all kinds of different spices such as Chili Powder or Roasted Chilis (like Habaneros). For our Roast Potatoes with Mojo Picon Sauce recipe we use Cayenne Pepper in Olive Oil. It has a simply amazing flavor, and the spiced Olive Oil adds even more heat and deliciousness to the Sauce

Add the Chili to the Sauce along with Garlic (which has been peeled), and a slice of Crusty Bread which will help give the Sauce its luscious texture. You can simply use White Bread and whack it into the toaster, this dish doesn’t require anything fancy

To finish the Sauce we add Smoked Paprika, Cumin Powder, Salt, and Red Wine Vinegar before slowly adding in the Olive Oil with the blender set to low. Once enough Oil has been added to the blender, the ingredients will ‘catch’ and begin to blend

At this point, crank the speed to medium and blend for about 1 minute until smooth. The sauce is quite thick, so ½ cup of Olive Oil should do the job. Once done, give it a taste for seasoning and adjust to your preferences. Set the Mojo Picon Sauce aside so you can begin to prepare the Potatoes

The best technique for crispy Roast Potatoes

Give this technique a try and you’ll be enjoying some amazingly crispy Potatoes that are light and fluffy on the inside. You can use any Potatoes, but for the best result Russet or Yukon Gold Potatoes work great

Peel and cut the Potatoes into bite sized pieces and then place in a pot filled with cold water that’s been loaded up with Salt. You can add a tbsp. or so, Potatoes love Salt so it will only enhance their flavor. Place the pot over high heat and bring to a Boil

You will want to cook the Potatoes until they are just slightly pierceable with a sharp knife. Not too tender so they fall apart, so it’ll probably take about 5 minutes once the pot is boiling. Just check them constantly to ensure you don’t overcook them

Once cooked, strain the Potatoes and then return them to the Pot. Place a lid over the top and shake it a few times to allow the Potatoes to begin to break up very slightly. This helps with creating a beautiful crispy coating for the Potatoes

A unique technique that helps achieve wonderfully crispy Roast Potatoes

With the Potatoes done, pour the Olive Oil onto a large sheet pan (you can line it with foil if you like) and then place it into the oven set at 400F. Leave it for 5 minutes to allow the Oil to get hot before carefully removing it from the oven and placing it on a flat surface. I recommend putting some kitchen towels and chopping boards underneath to protect the surface as the pan will be hot

Now, carefully place your partially cooked Potatoes onto the hot oil one by one. Give them a good coating all over with the hot oil before adding Rosemary and a generous seasoning of Salt before returning the pan to the oven

Roast the Potatoes for a further 20 – 25 minutes until they are golden-brown and beautifully crispy. The Potatoes are now cooked and will be some of the crispiest, perfect tasting Potatoes you’ve ever eaten

Plating the Roast Potatoes with Mojo Picon Sauce

For a classic plating, add a generous amount of the Potatoes into a serving bowl along with some bits of the roast Rosemary. Season the Potatoes with some more Salt, using Flaky Salt if you have it for some added texture

Then, pour over a generous spoonful or two of the Mojo Picon Sauce. If you have prepared the sauce earlier and refrigerated it we recommend bringing it up to room temperature before adding it to the Potatoes. Then, simply sit down and with these delicious Spanish-style Potatoes with a nice glass of Wine or Sangria and enjoy

Roast Potatoes with Mojo Picon Sauce Recipe

Ingredients

Mojo Picon Sauce Ingredients

• 2 Red Bell Peppers
• 4 Garlic Cloves
• 2 tsp. Cayenne Peppers in Oil
• 1 Slice of Crusty Toasted Bread
• 1 ½ tsp. Smoked Paprika
• 1 tsp. Cumin Powder
• 1 tsp. Salt
• 1 ½ tsp. Red Wine Vinegar
• ½ cup of Olive Oil
  
  

Roast Potato Ingredients

• 1 ½ lbs. Roasting Potatoes (eg: Russet or Yukon Gold
• 3 tbsp. Olive Oil
• 2 tsp. Salt
• 4 Sprigs of Rosemary
  
  

Equipment needed: Blender

Instructions

1. Begin by making the Mojo Picon Sauce by first placing the Bell Peppers on a lined sheet pan. Roast in the Oven at 400F for 30 – 35 minutes until the skin has blackened
2. Remove from oven and allow to cool before peeling and discarding the skin, core, and seeds. Place Peppers in the Blender along with Cayenne Peppers in Oil, Garlic, Paprika, Cumin, Red Wine Vinegar, and Salt
3. Blitz on low and slowly begin to pour in the Olive Oil until everything begins to blend. Increase speed to medium and blend for 1 minute until smooth. Pour Sauce into a bowl and set aside / refrigerate until ready to use
4. Peel your Potatoes and cut into bite-sized chunks then place in a large pot filled with cold water seasoned with Salt. Place over the stovetop on high heat and bring pot to a boil
5. Once Potatoes are slightly tender, but with some resistance, strain and return them to the pot. Place a lid over the top and shake the Potatoes a few times to loosely break up their outside
6. Pour Olive Oil onto a large sheet pan and roast for 5 minutes at 400F. Remove (carefully) from the Oven and set on a flat surface over cutting boards and / or kitchen towels to protect the surface from the hot pan
7. Place the Potatoes carefully onto the hot oil and coat all sides before seasoning generously with Salt and Rosemary. Return to the oven and roast for 20 – 25 minutes until crispy and golden-brown
8. To serve, plate the Potatoes into a bowl and then season with a generous sprinkling of flaky Salt. Finish with a generous spoonful or two of the Mojo Picon Sauce (served at room temperature) and enjoy
   
   

Recipe Notes

• You can prepare the Mojo Picon Sauce in advance and refrigerate for up to 2 days before use. Be sure to bring to room temperature before serving
• You can also serve the Mojo Picon Sauce on the side for dipping instead of smothering the Potatoes in the bowl
  
  

These amazing Spanish Roast Potatoes with Mojo Picon Sauce are one of the tastiest ways you can enjoy Potatoes. The cooking technique ensures the best, crispiest Potatoes ever and the smoky, spicy flavor of the Mojo Picon Sauce offers the most beautiful flavor to the dish

For more fun and interesting Potato dishes just like this one, check out these delicious recipes:

• Crispy Duck Fat Potatoes
• Easy Crispy Hash Browns
• No Mayo Potato Salad
• Chili Cheese Fries
  
  

Happy Cooking!