Scrub the potatoes under cold running water to remove any dirt. Keep skins on for best texture and authenticity. If some potatoes are much larger, cut them so pieces are roughly uniform (about 3–4 cm).

Boil

Place potatoes in a large pot and cover with cold water by about 2 cm. Add 1 tbs coarse sea salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a fork, about 15–25 minutes depending on size. Start checking at 12 minutes.

Drain and steam-dry

Drain the potatoes in a colander and let them sit for 2–3 minutes to steam-dry so excess surface moisture evaporates; this helps the sauce adhere.

Toss with oil

While still warm, transfer potatoes to a bowl and toss gently with 2 tbs olive oil to coat. This gives shine and helps absorb the mojo.

Mojo Picón (red spicy sauce)

Prepare optional dried chile

If using a smoked dried chile (like guajillo), remove seeds and stem, tear into pieces and rehydrate in hot water for 10–15 minutes until soft. Drain and reserve some soaking liquid.

Blend the sauce

In a small food processor or blender, combine garlic cloves, chopped roasted/red pepper (if using), rehydrated chile (if using), smoked and hot paprika, ground cumin, 60 ml olive oil, the vinegars, 1 tsp coarse sea salt, and 1/4 tsp freshly ground black pepper. Process until a smooth or slightly coarse purée forms. If the mixture is too thick, add 1–2 tbs of the reserved chile soaking liquid or a little more olive oil to reach a pourable but thick sauce consistency.

Taste and adjust

Taste the mojo and adjust seasoning: more vinegar for brightness, more paprika or a pinch of cayenne for heat, or salt to enhance flavors. The sauce should be tangy, garlicky, and moderately spicy.

Optionally warm

For a warm finish, gently warm the sauce in a small saucepan over low heat for 1–2 minutes (do not boil) to meld flavors. Alternatively serve at room temperature.

Assemble & Serve

Pour and toss: Place the warm, oiled potatoes in a large shallow serving bowl or on a platter. Spoon the mojo picón over the potatoes — start with about half the sauce (roughly 3–4 tbs) and toss gently to coat each potato. Add more sauce to taste; patatas al mojo picón are traditionally well coated but not drowned.

Finish and garnish: Sprinkle the chopped parsley over the potatoes and dust very lightly with extra smoked paprika, if using. Let sit 5 minutes so flavors meld. Serve warm or at room temperature as a tapa or side dish.

Storage: Refrigerate leftover mojo in an airtight container for up to 5 days. Reheat gently before tossing with potatoes or serve cold as a condiment.