Wrinkled potatoes in spicy Canary sauce

This is my version of a very simple dish from the wonderful Canary Islands of Spain.
In a pot I boiled in sea salt  and water 6 unpeeled small red potatoes from Texas after having washed them very well in the sink. Poking with a knive I tested that they were thouroughly boiled after about 20 minutes. Then I emptied the pot of water and I left the potatoes on low fire from 5-10 minutes covering the pot with a tin lid so the potatoes got the characteristic wrinkle (very slight). For the sauce that I put on top of the potatoes, the famous mojo picón I did my own version. In a blender I put a little piece of tomato, a spoon of piquillo peppers, 5 peeled cloves of garlic, a pinch of salt, cilantro leaves, a spoon of cumin, a spoon of paprika, breadcrumbs, chilly peppers, a little bit of vinegar and Spanish extra virgin olive oil to cover it all. I blended it all very well and sprinkled the wrinkled potatoes for a typical flavor of Spain to enjoy. ¡Que aproveche!