Ingredients: 1 Kg. of small potatoes, 2 handfuls (1/4 Kg) of salt, 3 o 4 glasses of water.
Method of preparation:
1. Wash out carefully the potatoes without peeling them but making sure that all the soil is removed from their jackets.
2. Place the potatoes in a pot along with the salt and add water until you cover the potatoes but without surpassing them.
Once they are cooked, take out the water and place the pot with the potatoes again on to heat, moving them until they dry up (approximately two minutes).
3. Remove the pot from the heat and leave it some minutes wrapped in a cloth.
4. To end with, serve them in a tray and spread mojo on top.
The ideal wine for combinating this
magnificient dish is a young one, like Los Lirios
2004. It is a way of enjoying twice the flavour of the gastronomy
of Gran Canaria.