Papas Arrugadas (Canarian Salted Baby Potatoes) Recipe
Papas arrugadas (wrinkled potatoes) is one the Canary Islands’ signature dishes.
- 1.2kg Nanna Tate Baby Potatoes, ideally all a similar size
- 150g of coarse sea salt
- 2 roasted red peppers, drained if jarred
- 2 garlic cloves
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tbsp of red wine vinegar
- 2 red chillies
- 80ml of olive oil, plus extra as needed
- 2 bunches of coriander
- 1/4 bunch of flat-leaf parsley
- 2 garlic cloves
- 1 tbsp of white wine vinegar
- 1 green chilli
- 80ml of olive oil, plus extra as needed
- Place the potatoes in a wide saucepan with the salt and enough water to come halfway up the potatoes (about 1.5 litres)
- Bring to a boil, then simmer uncovered for 20-25 minutes, shaking the pan occasionally, until the water has evaporated
- Once the water has evaporated, reduce the heat to low and continue cooking for 2-3 minutes, shaking the pan gently. The potatoes will dry out and develop their signature wrinkled skins with a salt crust
- Meanwhile for the mojo rojo, place the roasted peppers, garlic, paprika, cumin, vinegar and chillies in a blender and blend until smooth, then slowly pour the olive oil in a thin, steady steam to emulsify until you have a spoonable consistency – you may want to add more or less oil according to preference. Season to taste, then remove and set aside
- Clean the blender, then make the mojo verde. Place the coriander, parsley, garlic, vinegar and chilli in the blender and blend until smooth, then slowly pour the olive oil in a thin, steady steam to emulsify – you may want to add more or less oil according to preference. Season to taste, then remove and set aside
- Pile the hot potatoes into a serving dish. Serve with both sauces alongside for dipping, or spoon the sauces over the top
The technique for cooking them involves boiling the potatoes in heavily salted water which is then evaporated off to form a salt crust around the potatoes. They are traditionally served with a duo of sauces – a fiery mojo rojo and a fresher mojo verde – which go together beautifully.
Nanna Tate Baby Potatoes are perfect for this, as they offer the perfect, bite-size potato to be enjoyed as a tapa or as an accompaniment to fish or meat dishes. In the Canaries, these are often enjoyed without cutlery, which makes them great for sharing. Place the potatoes in a wide saucepan with the salt and enough water to come halfway up the potatoes (about 1.5 litres)
Bring to a boil, then simmer uncovered for 20-25 minutes, shaking the pan occasionally, until the water has evaporated Once the water has evaporated, reduce the heat to low and continue cooking for 2-3 minutes, shaking the pan gently.
The potatoes will dry out and develop their signature wrinkled skins with a salt crust Meanwhile for the mojo rojo, place the roasted peppers, garlic, paprika, cumin, vinegar and chillies in a blender and blend until smooth, then slowly pour the olive oil in a thin, steady steam to emulsify until you have a spoonable consistency – you may want to add more or less oil according to preference.
Season to taste, then remove and set aside Clean the blender, then make the mojo verde. Place the coriander, parsley, garlic, vinegar and chilli in the blender and blend until smooth, then slowly pour the olive oil in a thin, steady steam to emulsify – you may want to add more or less oil according to preference.
Season to taste, then remove and set aside Pile the hot potatoes into a serving dish.
Serve with both sauces alongside for dipping, or spoon the sauces over the top
