Papas Arrugadas: Canarian Wrinkled Potatoes
Discover the history of Canarian wrinkled potatoes, known as papas arrugadas. Explore variations of this boiled potato recipe and learn tips and tricks for achieving the perfect salty and wrinkled texture. Elevate your culinary skills and bring a taste of the Canary Islands to your table with this iconic dish.
Ingredients
- 2 lbs Small potatoes (such as new potatoes or fingerling potatoes)
- ½ cup Coarse sea salt
- Water
Instructions
- Wash the potatoes thoroughly to remove any dirt or debris.
- Place the potatoes in a large pot and add enough water to cover them.
- Stir in the coarse sea salt until it dissolves in the water.
- Bring the water to a boil over medium-high heat and cook the potatoes until they are tender when pierced with a fork. This usually takes about 20-25 minutes, depending on the size of the potatoes.
- Once the potatoes are cooked, drain them well and return them to the pot.
- Place the pot back on the stove over low heat and shake it gently for a minute or two. This helps to dry out the potatoes and create the wrinkled effect.
- Remove the pot from the heat and let the potatoes cool for a few minutes. The remaining salt on the potatoes will create a characteristic crust.
Notes
Serve the papas arrugadas with mojo sauce on the side.