Wrinkled Potatoes with Red and Green Sauces

To make the green sauce Blend all the ingredients except the oil to a paste in the food processor. Gradually add the oil and blend to a light creamy consistency.

To make the red sauce Mix the garlic with the pimentón, and cumin in a bowl, then beat in the olive oil and vinegar. Add salt to taste.

To cook the potatoes Put the potatoes in a large saucepan that holds them in one layer, and add just enough water to cover and the salt. Bring to a boil and cook, uncovered, over medium heat, letting the water bubble for 25 minutes, or until the potatoes are very tender and the water has evaporated. Leave them over very low heat for a few minutes, moving them and turning them over in the dry pan, until they are wrinkled and covered with a fine powder of salt. Serve hot or warm, with one or both of the sauces.