Fork Tossed Spanish Potatoes

Serves 4


  • 1 lb of Russet Potatoes

  • 2 tablespoons of Extra Virgin Olive Oil

  • 4 Tablespoons of RED MOJO

  • 1 bay leaf

  • 1 Teaspoon of spicy Paprika or chili powder (optional)

  • 1/2 cup of Pork Rinds to garnish

  • 1/2 cup pancetta cut in cubes

  • 2 garlic cloves whole with peel on

  • 2 garlic cloves minced


Peel and cut the potatoes in quarters and add to a 7 qt pan

Add the Bay leaf and garlic cloves with peels and 3 tablespoons of salt

Cover with water an inch above the potatoes and cook for about 25 min until fork tender. Do not strain until you read below.

While potatoes are cooking in a saute pan at medium low heat cook pancetta until crispy, set aside. Let the pancetta fat cool a bit and add the garlic cook for 1 min, add RED MOJO and Spicy Paprika and cook for another minute.

With a ladle reserve 1-2 cups of the starchy water and strain the rest. Keep potatoes in the pot

Add the oil with the Red Mojo garlic and paprika to the cooked potatoes and the reserved starchy water. With a Fork or a Whisk mix well until it turns red/orange color. Drizzle the 2 tablespoons of olive oil add salt if needed and enjoy!.

Garnish with Pork Rinds and Pancetta or snack on it!

Great side dish for Thanksgiving!

In the same pot you used add olive oil and pulverized pork rinds