Wrinkled Potatoes with Mojo

The most iconic dish of the Canary Islands: small potatoes cooked with their skin in water with a lot of salt (traditionally seawater) until they soften, and when drained and moved over the heat, the skin wrinkles and forms a white salt crust. They are not peeled, as the skin retains the salt and adds texture. They are served with mojo, a typical Canarian sauce that can be red or picón (red pepper, garlic, cumin, paprika, vinegar, and oil) or green (cilantro or parsley, garlic, and cumin).