Let’s make the classic Canarian dish, Papas Arrugadas!
While the Canary Islands belong to Spain, their cuisine has developed unique flavors distinct from the Spanish mainland. This recipe showcases one of their most beloved side dishes.
Ingredients:
- Small new potatoes (with yellow flesh and dark skin)
- Plenty of coarse sea salt
Instructions:
- Wash the potatoes: Scrub the potatoes well to remove any dirt but don’t peel them.
- Boil in salted water: Place the potatoes in a pot and cover them with plenty of salted water. The water should be so salty that it almost tastes like seawater.
- Cook until tender: Bring the water to a boil and then reduce heat to medium-low. Cook until the potatoes are tender and the water has almost completely evaporated. The potatoes should be wrinkled and covered in a layer of salt.
- Serve: Serve the potatoes hot, right from the pot. The salty, wrinkled skin is part of the charm of this dish.
Tips:
- Potato variety: For the best results, use small new potatoes with yellow flesh and dark skin. These varieties have a sweeter flavor and hold their shape better during cooking.
- Salt: Don’t be afraid to use a lot of salt! The potatoes will absorb the salt during cooking, but the excess will evaporate, leaving a salty crust on the outside.
- Serving suggestions: Papas Arrugadas are traditionally served with Mojo Verde or Mojo Colorado, but they can also be enjoyed on their own or as a side dish with grilled meats or fish.
Enjoy your homemade Papas Arrugadas!
This simple yet flavorful dish is a staple of Canarian cuisine and is sure to become a favorite in your home.