{"id":8054,"date":"2026-01-09T09:16:15","date_gmt":"2026-01-08T22:16:15","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=8054"},"modified":"2026-01-09T09:23:39","modified_gmt":"2026-01-08T22:23:39","slug":"roast-potatoes-with-mojo-picon","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/side-dish-recipes\/potato-side-dishes\/roast-potatoes-with-mojo-picon\/","title":{"rendered":"Roast Potatoes with Mojo Picon Sauce"},"content":{"rendered":"\n

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

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How to make Roast Potatoes with Mojo Picon Sauce<\/h2>\n\n\n\n

For this recipe we have a unique way to make Roast Potatoes, which is slightly less common than the typical way they\u2019re made in kitchens. We\u2019ll get to that in a bit, as we\u2019ll kick the recipe off with the first step which is preparing the delicious Mojo Picon Sauce

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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 \u2013 35 minutes at 400F. Once the skin is blackened, remove the Peppers from the oven and allow them to cool

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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

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\"Mojo
Mojo Picon Sauce is similar to Romesco, but packs a punch with loads of Chili<\/figcaption><\/figure>\n<\/div>\n\n\n

The Mojo Picon Sauce has a unique flavor, brought in using spice<\/h2>\n\n\n\n

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

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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\u2019t require anything fancy

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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 \u2018catch\u2019 and begin to blend

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At this point, crank the speed to medium and blend for about 1 minute until smooth. The sauce is quite thick, so \u00bd 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

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\"Crispy
The techniques in this recipe will guarantee the most amazingly crispy Roast Potatoes ever<\/figcaption><\/figure>\n<\/div>\n\n\n

The best technique for crispy Roast Potatoes<\/h2>\n\n\n\n

Give this technique a try and you\u2019ll 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

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Peel and cut the Potatoes into bite sized pieces and then place in a pot filled with cold water that\u2019s 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

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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\u2019ll probably take about 5 minutes once the pot is boiling. Just check them constantly to ensure you don\u2019t overcook them

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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

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A unique technique that helps achieve wonderfully crispy Roast Potatoes<\/h2>\n\n\n\n

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

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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

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Roast the Potatoes for a further 20 \u2013 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\u2019ve ever eaten

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\"Plate
Finish the Roast Potatoes with Mojo Picon Sauce by loading it all into a bowl and enjoy<\/figcaption><\/figure>\n<\/div>\n\n\n

Plating the Roast Potatoes with Mojo Picon Sauce<\/h2>\n\n\n\n

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

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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

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