**This post contains compensated links. Find more info in my DISCLAIMER. As an Amazon Associate, I earn from qualifying purchases.
What Are Papas Arrugadas
One of the many things we loved about living in Spain is how regionalized food is. One of the many dishes that represents this are Papas Arrugadas, or Canarian wrinkly potatoes. A dish from the Canary Islands, you will have a difficult time finding them on menus in mainland Spain. Which makes a trip to the Canary Island even more worthwhile.
Papas Arrugadas also represent one of the foundations of Spanish cooking. Take a simple ingredient like potatoes and cook it simply by boiling it with salted water. The result is a soft and tender potato unlike any other you’ve ever eaten. To add some excitement to this simple dish, these Canary Island potatoes are traditionally served with mojo, a sauce made with chili, garlic, and red peppers.
This was one of the first Spanish recipes we tried to replicate at home after visiting Gran Canaria and Tenerife to learn about Canarian food. To this day it’s a recipe we still make and enjoy each and every time.
Check out some of our other Spanish tapas recipes:
Ingredients For This Canarian Potatoes Recipe
I love recipes with only a handful of ingredients and this papas arrugadas recipe has to take the cake. The potatoes should be baby potatoes or some other forms of small potatoes with a thin skin. This is also an easy baby potatoes recipe when you have some leftover. The potatoes are cooked in boiling water and salt. That’s it! Only 3 ingredients.
I recommend about a ¼ cup of salt for every ½ pound of potatoes. Don’t worry, this amount of salt won’t make the potatoes salty, but does help to bring out the flavors and to make the potato skin dry and wrinkly.
How To Make Canarian Potatoes
Add the potatoes into a medium-sized saucepan of cold water. Bring to a boil over medium high heat. Add the salt and boil the potatoes for 15-20 minutes or until the potatoes start to soften. You should be able to easily pierce the potatoes with a fork.
Using a colander, drain the water carefully as it will be hot. Add the potatoes back into the same pot and place them over low to medium heat. This step dries the potatoes and turns them into the famous Canarian wrinkled potatoes.
When drying the papas arrugadas don’t be surprised if you start hearing the potatoes sing to you. As the moisture drains from the potatoes and the steam escapes from the skin, there will be a sound emanating from the pot. Also don’t be afraid of the salt that cakes your pan.
Check on the Canarian potatoes frequently, stirring often so that they don’t burn. I generally just shake the pot a bit to get them to turn over every few minutes.
It normally takes about 10-15 minutes for them to dry out. Be careful and don’t leave them for too long in one spot or they will brown too much and possibly burn.
- 1 pound baby potatoes
- 1/2 cup of rock salt
- Add the potatoes into a medium-sized saucepan of cold water. Bring to a boil over medium-high heat.
- Add the salt and boil the potatoes for 15-20 minutes or until the potatoes start to soften.
- Using a colander, drain the water carefully as it will be hot.
- Add the potatoes back into the same pot and place them over a low to medium heat.
- Cook for 10-15 minutes, turning them every few minutes until the skin dries.
Amount Per Serving: Calories: 105Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14160mgCarbohydrates: 24gFiber: 2gSugar: 1gProtein: 3g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
How To Serve Canarian Potatoes
One of the best, and most common ways to serve these wrinkled potatoes are as papas arrugadas con mojo. Mojo is a spicy and tangy sauce from the Canary Islands. There are a lot of varieties, but red and green are the most common Canarian potatoes sauce. Check out our mojo rojo recipe.