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Papas arrugadas or wrinkly potatoes or boiled potatoes in a thick salt crust: a classic side dish from the Canary Islands!

Papas Arrugadas (Canarian Wrinkly Potatoes)

Papas arrugadas or wrinkly potatoes or boiled potatoes in a thick salt crust: a classic side dish from the Canary Islands!

Course Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories per serving 98 kcal

Ingredients

  • 1 lb small potatoes (450 g)
  • 3 cups water (720 ml)
  • 4,5 oz coarse salt (125 g)

Instructions

  1. Scrub the potatoes very well. Make sure that all the sand is gone, don’t peel them. Then transfer them to a large pan.
    Papas arrugadas or wrinkly potatoes or boiled potatoes in a thick salt crust: a classic side dish from the Canary Islands!
  2. Add the coarse salt.
    Papas arrugadas or wrinkly potatoes or boiled potatoes in a thick salt crust: a classic side dish from the Canary Islands!
  3. Then pour in the water.
    Papas arrugadas or wrinkly potatoes or boiled potatoes in a thick salt crust: a classic side dish from the Canary Islands!
  4. 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.
    Papas arrugadas or wrinkly potatoes or boiled potatoes in a thick salt crust: a classic side dish from the Canary Islands!
  5. 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.
    Papas arrugadas or wrinkly potatoes or boiled potatoes in a thick salt crust: a classic side dish from the Canary Islands!