Canarian Potatoes with Red and Green Sauce

Red sauce

• 200 g extra virgin olive oil
• 80 g rusk, cut in small pieces
• 2 red capsicums, cut in pieces
• 10 g garlic cloves
• 15 g red wine vinegar
• 100 g water
• 1 tsp ground black pepper
• 2 tsp salt

Green sauce

• 200 g fresh coriander leaves, plus extra for garnishing
• 2 green capsicums, cut in pieces
• 15 g garlic cloves
• 100 g water
• 1 ½ tsp salt
• 100 g extra virgin olive oil
• 10 g white wine vinegar

Mini potatoes

• 500 g baby potatoes, with skin
• 600 g water