Have plenty of chilled water on hand when you serve this classic tapas from the Canary Islands. The potatoes are cooked in heavily salted water to resemble sea water, resulting in a thin film of salt on the skins. If you can't find new red skinned potatoes, use new potatoes that hold their shape.

Pour about 1 inch water in a pan and stir in the salt. Add the potatoes and stir again, they do not have to be covered with water. Cover with parchment paper cut the size of the pan, with a small chimney in the centre. Turn the heat on and bring the water to a boil. Reduce the heat and let simmer for 20 minutes, or until the potatoes are tender, but still holding together.

Remove the paper and set aside. Drain the potatoes except a 1 cup and return them to the empty pan. Put the pan over low heat, adding some of the water, allowing time to evaporate and salt crust to appear, shaking time to time. Do so until the potatoes are dry and coated with a thin white film of salt. Remove from the heat.

Make the Mojo sauce: Put the bread in a bowl and add just enough water to cover; set aside 5 minutes to soften. Use your hands to squeeze all the water from the bread. Use a mortar and pestle to mash the garlic and salt into a paste. Stir in the paprika and cumin. Transfer the mixture to a food processor. Add 2 tablespoons of vinegar and blend then add the bread and 2 tablespoons of oil and blend again.

With the motor running, add the pepper pieces a few at the time until they are puree and a sauce forms. Add more oil, if necessary, until the sauce is smooth and thick. Taste and adjust the seasoning, adding extra vinegar if necessary.

To serve, cut the potatoes in half and spear with wooden toothpicks. Serve with a bowl of sauce on the side for dipping. The potatoes can be eaten hot or at room temperature.