Papas Arrugadas with Mojo Verde
Papas arrugadas with Mojo verde - The typical Spanish tapas made of potatoes are always well received. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Potatoes are rich in complex carbs which will help keep you full for a long time, while the bell peppers add fiber and antioxidants.
This traditional Spanish tapas dish is a perfect appetizer.
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 765 mg | (19 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 506 μg | (253 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 22 ozs small potatoes (such as multiple types of fingerlings)
- 5 Tbsps Sea salt (course)
- 1 Bell pepper (green)
- 1 Pepperoncini (green)
- 1 bunch Basil (.75 ounce)
- 1 tsp lemon zest
- 1 garlic clove (clove)
- 8 Tbsps olive oil
- 1 lemon
- salt (kosher)
- Black pepper (freshly ground)
- 1 pinch Raw cane sugar
Kitchen utensils
Preparation steps
Wash the potatoes thoroughly, put them with their skins in a pot and cover with water. Add the course salt, bring to the boil, cover and cook over medium heat for about 30 minutes.
Meanwhile, for the Mojo Verde, clean, wash and roughly cut the peppers and pepperoncini into pieces. Wash basil and lemon balm, shake dry and chop coarsely. Peel the garlic clove.
Place the peppers, pepperoncini, herbs, zest, garlic and olive oil in a blender jug. Squeeze lemon, add juice and puree everything. Season to taste with salt, pepper and sugar.
Drain potato water. Put the pot with the potatoes back on the stove. Let the remaining moisture evaporate over a low heat and shake the pot several times until a crust forms on the potatoes. Serve Papas Arrugadas with Mojo Verde.
