Papas arrugadas

Preparing the potatoes:

1. 1Wash the potatoes thoroughly to remove any trace of dirt (papas arrugadas are eaten with the skin on).
2. 2Place the potatoes in a large pot.
3. 3Add enough water to cover the potatoes, the water should be just below the top of the potatoes (about half a finger below).
4. 4Add the coarse sea salt to the water.
5. 5Bring the water to a boil over medium-high heat and cook the potatoes, without covering the pot.
6. 6After about 10-15 minutes, check the potatoes' doneness by piercing them with a toothpick or knife.
7. 7Drain the water from the pot, using a colander if needed to remove all remaining water.
8. 8Put the drained potatoes back in the pot over low heat.
9. 9Gently shake the pot in circular motions so the potatoes "jump" slightly.
10. 10This step dries out the potatoes and forms the thin salt crust that makes them wrinkled ("arrugadas").
11. 11Keep shaking the pot until the potatoes are dry and have a slightly wrinkled, whitish skin.

Preparing the mojo verde:

1. 12Put all the ingredients in a blender.
2. 13Blend until you get a smooth consistency.

Preparing the mojo rojo:

1. 14Chop the fresh cilantro.
2. 15Put all the ingredients in a blender.
3. 16Blend until you get a smooth consistency.

To serve:

1. 17Place the papas arrugadas on a large serving dish or plate.
2. 18Pour the sauces into two bowls and place them near the potatoes on the table.
3. 19Papas arrugadas can be served hot, straight after cooking, or cold.