Wash, scrub potatoes to remove any dirt from it. Add the potatoes to a pot so the potatoes are in a single layer. Cover the potatoes with cold water until it comes just above the potatoes. Add sea salt into the potatoes and mix well.

Place the pot on high heat and bring it to a full boil. Reduce the heat to medium and let the potatoes boil for 10 to 12 minutes until the potatoes are tender and cooked. If your water evaporates too quickly, you can add more water as required.

Once the potatoes are cooked, you can strain most of the water just leaving a thin layer of salted water. Now increase the heat to high and evaporate the water. As the water evaporates you will see the salt sediments around the sides and bottom of the pan.

Shake the pan as you evaporate the extra water. As you shake the pan, you will see the salt coating the potatoes. Keep shaking gently so the potatoes gets even layer of salt crust.

Once all the water has dried, reduce the heat to medium and leave the potatoes in the pan to dry up. The potato skin will get wrinkly by this time and the salt must have dried completely over the potatoes.

Gently remove the potatoes from the pan and serve with red and green mojo sauce.