Canary Potatoes with Prunes

Preparation

minutes

Servings

persons

Nutrition

489

calories

Ingredients

For the green mojo:
3 bunches of parsley
1 small bunch of coriander
1-2 cloves of garlic
1 tablespoon of capers
2 teaspoons of lemon juice
5 tablespoons of olive oil
Salt and pepper
Vegetable stock

For the red mojo:
200 g strips of red paprika
1 small red chilli pepper
1 clove of garlic
3 tablespoons of olive oil
1 pinch of cumin
Salt and pepper
Vegetable stock

For the potatoes:
1 kg of baby potatoes
200 g sea salt
200 g SUNSWEET prunes

Instructions

For the green mojo rinse herbs, shake them dry and roughly chop the leaves. Peel and dice the garlic. Puree the herbs, garlic, capers, lemon juice and olive oil. Season with salt and pepper. If the sauce is too thick, add a little vegetable stock.
For the red mojo roughly cut the paprika. Cut the chili pepper in half, clean it, rinse it and remove the pips. Roughly chop the chilli pepper. Peel and dice the garlic. Puree the paprika, chilli, garlic, olive oil and cumin. Season with salt and pepper. If the sauce is too thick, add a little vegetable stock.
Wash the potatoes thoroughly and put them in a pan. Pour 1 liter of water over them and add the sea salt. Boil the potatoes for approx. 20 minutes. Strain the potatoes and put them back in the pan. Add the prunes. Place the pan back on the hot stove and cover the potatoes and prunes with a fine layer of the remaining salt through shaking the pan. Arrange them together with the mojo sauce.