These potatoes are inspired by a dish popular in the Canary Islands, where small bite-size potatoes are roasted with a coating of salt until they “wrinkle” and served with a red or green dipping sauce. Chile, ginger, and some spices add a bit more of a kick than that version and boiling the potatoes is quicker. If you happen to have super small, bitesize potatoes on hand, be sure to cook them whole.

Serves 4

Prep time: 20 minutes

Cook time: 20 minutes

Cut the potatoes into 2-inch chunks. Put the potatoes in a pot, cover them with cold water, and add enough salt so the water tastes salty. Bring to a boil over high heat, reduce the heat to maintain a steady simmer, and cook until the potatoes are tender. Drain.

While the potatoes cook, chop the chile, peel and mince the garlic and ginger, and trim and chop the green onions. Put the lot in a blender. Add the coriander, cumin, salt, lime juice, and oil. Whirl to form a smooth paste. Tear the cilantro into pieces, add to the mix, and pulse until it forms a sauce. If it’s too thick to whirl, add 1 tablespoon of water at a time to thin it out a bit.

Serve the potatoes, hot or warm, with the sauce alongside.