Wash and scrub clean 12 baby new potatoes (skins on), add into a stock pot, making sure they´re all in a single layer, fill with cold water, leaving just a little of the potatoes exposed, cover the potatoes with 1 ½ tablespoons (25 grams) sea salt and heat with a high heat

Meanwhile make the mojo verde, add 1 bundle of fresh cilantro (20 grams - ½ ounce) into a tall plastic cylinder, along with 3 cloves garlic (skins removed), 2 small cayenne peppers, a generous ½ teaspoon (1.25 grams) of cumin powder, 1 tablespoon (15 ml) white wine vinegar and ½ cup (125 ml) extra virgin olive oil, season with a little sea salt & black pepper and blend together (I used a handheld blender) until you form a smooth sauce with no lumps, then transfer into a bowl and into a serving dish

About 25 minutes after turning on the heat on the potatoes, all the water should just be evaporating and you can hear the salt crackling in the pan, turn off the heat, gently shake the pan for a minute or so, this helps give the potatoes that wrinkled effect on the skins

Transfer the wrinkled potatoes into the dish with the mojo verde and serve, enjoy!