Widely credited with introducing tapas to the United States, José Andrés is an award-winning chef, noted cookbook author and frequent television guest. He is the host and executive producer of the PBS television series Made in Spain, a culinary journey of his homeland.

In 2007, Andrés and THINKfoodGROUP partnered with SBE Hotel Group and designer Philippe Starck in the creation of SLS Hotels, a new paradigm for the luxury hotel experience. The first property, SLS at Beverly Hills, opened its doors in late 2008.

Read on for recipes from Andrés’ latest cookbook, Made in Spain: Spanish Dishes for the American Kitchen, published by Clarkson Potter.

Patatas Arugadas Serves 4

For the potatoes:

2 pounds baby Yukon gold potatoes
1 cup salt, or more as needed

Put the potatoes in a medium deep pot. Cover with water and add 1 cup of salt. You need enough salt in the water to cause the potatoes to float, so add more as necessary. Bring to a boil over high heat, then reduce the heat to a simmer and cook the potatoes for 25–30 minutes. Use a toothpick to check for doneness. The potatoes will start to wrinkle as they get tender.

Pour out most of the water, leaving just enough to cover the bottom of the pot, and return the pot to the stovetop. Shake the pot over the low heat until the salt covering the potatoes begins to crystallize, about 5 minutes. Take the potatoes off the heat and cover with a clean kitchen towel until the potato skins have wrinkled, about 10 minutes. Serve the potatoes with mojo sauces.

For the mojo rojo:

Makes 1 1⁄2 cups

6 garlic cloves, peeled
1⁄2 teaspoon sea salt
1⁄2 teaspoon ground cumin
1 teaspoon sweet pimentón (Spanish smoked paprika)
1 dried guindilla pepper (or your favorite dried chili pepper)
1⁄4 cup Spanish extra-virgin olive oil
1 teaspoon sherry vinegar

Using a mortar and pestle, mash the garlic and salt together until it is a smooth paste. Rotate the mortar as you mash, scraping down the garlic from the sides with the pestle. Add the cumin, pimentón and chili and keep mashing until the ingredients are well combined. Slowly drizzle in the olive oil as you continue to mash the paste, making sure the olive oil is absorbed. Drizzle in 1 teaspoon of water and the vinegar. (Turn the pestle with a slow, continuous circular motion around the mortar as you drizzle the liquids into the sauce.) Keep the sauce at room temperature until ready to use.

For the mojo verde:

Makes 1 1⁄2 cups

3 garlic cloves, peeled
1⁄2 teaspoon sea salt
1 cup well-packed chopped cilantro leaves
1⁄4 teaspoon cumin
1⁄4 cup Spanish extra-virgin olive oil
1 teaspoon sherry vinegar

Using a mortar and pestle, mash the garlic and salt together until you have a smooth paste. Rotate the mortar while you mash, scraping down the garlic from the sides with the pestle. Add the cilantro and cumin and keep mashing until the ingredients are well combined. Slowly drizzle in the olive oil as you continue to mash the paste, making sure the olive oil is absorbed. Then drizzle in 1 teaspoon of water and the vinegar. (Turn the pestle with a slow, continuous circular motion around the mortar as you drizzle the liquids into the sauce.) Keep the sauce at room temperature until ready to use.