Arrange all ingredients for use.
Thoroughly wash the potatoes and place in a pan. Cover with water.
Add some sea salt and bring to the boil.
Boil the potatoes half-covered for 20 minutes.
Drain off any leftover water after cooking. To obtain the classic wrinkled salt crust put the moist potatoes back in the pan over the heat.
Heat until the skin looks dry. Occasionally shake the pan so that all the potatoes are evenly salted.
For the mojo sauce, dry the washed herbs and chop roughly.
Place in a blender. Peel the garlic cloves, halve and deseed the chililes and add them to the herbs.
Finely puree everything and gradually add the oil until a creamy sauce is formed.
Season with lime juice, cumin and pepper.
Season with salt and pepper.
Place the mojo in a small bowl and serve as dip with the potatoes.