Preparation
Arrange all ingredients for use.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000187/000187_step_1_M.jpg)
Thoroughly wash the potatoes and place in a pan. Cover with water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000187/000187_step_2_M.jpg)
Add some sea salt and bring to the boil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000187/000187_step_3_M.jpg)
Boil the potatoes half-covered for 20 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000187/000187_step_4_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000187/000187_step_5_M.jpg)
Heat until the skin looks dry. Occasionally shake the pan so that all the potatoes are evenly salted.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000187/000187_step_6_M.jpg)
For the mojo sauce, dry the washed herbs and chop roughly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000187/000187_step_7_M.jpg)
Place in a blender. Peel the garlic cloves, halve and deseed the chililes and add them to the herbs.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000187/000187_step_8_M.jpg)
Finely puree everything and gradually add the oil until a creamy sauce is formed.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000187/000187_step_9_M.jpg)
Season with lime juice, cumin and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000187/000187_step_10_M.jpg)
Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000187/000187_step_11_M.jpg)
Place the mojo in a small bowl and serve as dip with the potatoes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000187/000187_step_12_M.jpg)