Mojo Potatoes

Sure! Here’s a detailed recipe for Mojo Potatoes, a classic Cuban-style garlic and citrus-flavored roasted potato dish that’s crispy on the outside and tender on the inside. It’s often served as a side dish and is incredibly flavorful thanks to the mojo sauce—a tangy mix of garlic, citrus, and herbs.

Mojo Potatoes Recipe

Ingredients

For the potatoes:

• 2 pounds (900g) small Yukon gold or red potatoes, washed and halved or quartered if large

• 2 tablespoons olive oil

• Salt and pepper to taste

For the mojo sauce:

• 6-8 cloves garlic, finely minced or grated

• 1/4 cup fresh orange juice (about 1 orange)

• 1/4 cup fresh lime juice (about 2 limes)

• 1/4 cup olive oil

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano (preferably Cuban oregano, or regular oregano)

• 1/2 teaspoon smoked paprika (optional, for a slight smoky depth)

• 1/4 teaspoon red pepper flakes (optional, for heat)

• Salt and black pepper to taste

• Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Preheat the oven:

   • Set your oven to 425°F (220°C).

2. Prepare the potatoes:

   • Place the halved potatoes in a large bowl.

   • Drizzle 2 tablespoons olive oil over the potatoes, sprinkle with salt and pepper, and toss well to coat.

   • Spread the potatoes cut side down on a baking sheet or roasting pan.

3. Roast the potatoes:

   • Roast for about 25-30 minutes or until golden brown and crispy on the edges, turning once halfway through cooking to ensure even browning.

4. Make the mojo sauce:

   • While the potatoes roast, combine the minced garlic, orange juice, lime juice, olive oil, cumin, oregano, smoked paprika (if using), red pepper flakes (if using), salt, and black pepper in a small bowl or jar.

   • Whisk or shake well to blend the flavors.

5. Combine potatoes and mojo sauce:

   • Once the potatoes are roasted and crispy, transfer them to a large bowl.

   • Pour the mojo sauce over the hot potatoes and toss gently but thoroughly to coat every piece.

6. Garnish and serve:

   • Sprinkle chopped fresh cilantro or parsley on top for a fresh, vibrant touch.

   • Serve warm as a side dish with grilled meats, fish, or as part of a tapas spread.

Tips:

• For extra crispy potatoes, you can parboil them for 5-7 minutes before roasting.

• The citrus juices give mojo potatoes their signature tangy flavor; don’t skip or replace with bottled juices if you can help it.

• Mojo sauce can be made ahead and refrigerated; warm slightly before tossing with potatoes.