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Wrinkled potatoes with Mojo


  • Place the potatoes in a large pot and almost cover with cold water. Add the salt and gently cook for about 15 mins until tender when pierced with a skewer.
  • Then heat a thin layer of oil in a heavy-bottomed pan and fry the drained potatoes until 'wrinkled' and salty, rolling now and again. 
  • To make the Mojo, combine the vinegar with 6-7 tbsp fresh oil, the garlic, parsley, capsicum, chillies, cumin and a little ground pepper in a food processor until well combined. Taste for seasoning.
  • When the potatoes are ready, drain if need be, toss with the sauce in the pan and serve as an accompaniment to your favourite fish or meat dish.
  • from "Winter Foods" by Jill Norman


  • 500 gm chats (baby potatoes), scrubbed well
  • 100 gm sea salt
  • olive oil
  • 2-3 tbsp white wine vinegar
  • 6 garlic cloves
  • leaves from 1 large bunch Italian (flat leaf) parsley
  • 1 green capsicum, seeded, cored & roughly chopped
  • 2 green chillies, seeded & roughly chopped
  • 1 tspn ground cumin
  • ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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