Papas Arrugadas with Mojo Rojo

Method

Prepare the chilli

1. Put the dried chilli in a small bowl, cover it with warm water and leave it to soak for 15 minutes. Drain before using.
   15 min timer
2. You can use 1 teaspoon of chilli flakes instead if preferred.

Set up your Charlie Oven

1. Light around half a football’s worth of good-quality lumpwood charcoal. Bring the Charlie Oven to 180 to 200°C (355 to 390°F).
2. Place one cooking rack in the lower section, directly above the charcoal, and another around the middle of the oven.

Roast the red pepper

1. Place the whole pepper on the lower rack and roast until softened and blistered, turning regularly. Transfer it to a covered bowl and leave it to steam for 10 minutes.
   10 min timer
2. Peel away the blackened skin, then remove the stalk and seeds. Roughly chop the pepper and set it aside.

Cook the potatoes

1. Scrub the potatoes and arrange them in a single layer in the deep roasting tray. Leave the skins on.
2. Pour in enough boiling water to cover them. Add the coarse sea salt and stir until dissolved.
3. Put the lid on the tray, leaving it slightly ajar. Place the tray on the lower rack and cook at a strong, steady simmer for 25 to 30 minutes.
4. Check the largest potato with a small knife. It should slide through easily.
5. Carefully pour away most of the water, leaving 50 to 100ml in the tray.
6. Remove the lid and move the tray to the middle rack. Cook for 10 minutes, stirring gently every few minutes, until the water has evaporated and the skins are wrinkled with a light salt crust.
   10 min timer
7. Remove the tray, cover it with a clean tea towel and rest the potatoes for 5 minutes.
   5 min timer

Make the mojo rojo

1. Put the roasted pepper, drained chilli, garlic, cumin, smoked paprika and a pinch of salt into a food processor. Blend to a thick paste.
2. With the motor running, add the vinegar, followed by the olive oil in a slow, steady stream.
3. Blend until smooth and thickened. Taste and add a little more salt or vinegar if needed.

Add smoke to the mojo rojo

1. Transfer the mojo rojo to a heatproof bowl and place a small heatproof ramekin in the centre. Using long metal tongs, put a small piece of hot lumpwood charcoal into the ramekin. Do not allow the charcoal to touch the sauce.
2. Add a few drops of olive oil to the charcoal, cover the bowl immediately and leave it for 5 minutes. Carefully remove the ramekin and charcoal, then stir the mojo rojo.
   5 min timer

Serve

1. Serve the warm, salt-crusted potatoes with the smoky mojo rojo alongside.