Love it or hate it. Because indeed you serve these boiled potatoes wrapped in a layer of salt. If you order wrinkly potatoes somewhere, this is how they should at least look like. Do you eat all that salt? It depends on how much salt you like. But it really adds to the flavor if you ask me. I’m a salty tooth so you won’t hear me complain. But I have heard people complain before about them, too salty, too dried out. Whether you like wrinkly potatoes is a pure personal choice!
Papas Arrugadas (Canarian Wrinkly Potatoes)
Can you use just any potato to make these wrinkly potatoes? I’d say yes, I’ve used lots of different types of potatoes before since the potatoes are cooked with their skin still attached. But I like my papas creamy on the inside and not too sticky. One thing though: choose very small potatoes to make papas arrugadas. Imagine that crunchy when you bite into one, that salt crust and potato peel burst the second your teeth sink in.
Where does this recipe come from? Well the story I’ve heard the most so far after living in Tenerife for over 4 years is that the local potatoes were boiled in pure seawater. Once boiled, you add the potatoes back to the pan and to dry them out until a layer of salt appears on the potato skins.
So that’s the trick behind the papas arrugadas then: boil them in very salty water and then dry them out on the stove to get that crust. Simple.
What to serve these potatoes with? You will most likely get wrinkly potatoes with a dipping sauce, the famous Canarian red or green mojos. Or an aioli or garlic mayo.
Papas arrugadas or wrinkly potatoes or boiled potatoes in a thick salt crust: a classic side dish from the Canary Islands!
- 1 lb small potatoes (450 g)
- 3 cups water (720 ml)
- 4,5 oz coarse salt (125 g)
- Scrub the potatoes very well. Make sure that all the sand is gone, don’t peel them. Then transfer them to a large pan.
- Add the coarse salt.
- Then pour in the water.
- Place the pan over high heat until the water comes to a rolling boil. Then turn the heat lower to medium. Cover the pan and boil the potatoes for 15 minutes or until tender. Then drain the potatoes and immediately transfer them back to the same pan.
- Place the pan back over medium heat and let the potatoes dry out for 5 minutes or until they have turned all white. That’s the salt layer forming on the potato skin. Then transfer the papas arrugadas to a dish and serve with mojo.