Papas arrugadas or Wrinkled potatoes are a speciality from the Canary Islands, a part of Spain. This way of cooking potatoes in salted water makes the skins wrinkle and salty and absolutely delicious. Papas arrugadas are often paired with meats or fish but are equally lovely just on their own with a typical Mojo Rojo dipping sauce.
Papas arrugadas have also been proclaimed a gastronomic wonder of Spain in a contest promoted by Allianz Global Assistance in 2016. Traditionally this dish is made with a special kind of potatoes native to the Canary Islands, but nowadays a wide range of baby potatoes are used. Papas arrugadas are easy to make at home and perfect for all kinds of meats and fish dishes. Check out our recipe for Red Mojo sauce here.
For The Papas Arrugadas You Need:
900 ml water
500 grams of baby potatoes
Salt
This Is How You Make The Papas Arrugadas:
Wash the potatoes without removing the skin.
Place the potatoes into a saucepan with 900ml of cold water.
Add 2 tablespoons of sea salt to the water and cook rapidly for approximately 20 - 30 minutes depending on the size.
After 20 - 30 minutes almost all the water should have evaporated.
Keep the pan over the heat and start shaking the pan. The water will disappear while shaking the potatoes and make the potatoes wrinkle.
Remove from heat when the pan is dry.
Serve with a traditional Green Mojo or Red Mojo as a dipping sauce. Check out the recipe for Red Mojo here.
