You’ll be hard pushed to find a Canarian restaurant that doesn’t serve papas arrugadas. They are personal favourites of ours, and go fantastically with fresh fish and a bit of salad… as well, of course, with some mojo verde (recipe to be found here: Mojo Verde Recipe) or mojo rojo
Ingredients (serves 4 as a side dish)
- 1 Kg small potatoes
- 1/3 cup coarse sea salt (Yes, really!)
- Put potatoes in a single layer in a wide pot. Add water to half way up the potatoes (not quite covering the smaller ones).
- Add the sea salt (the traditional method used sea water)
- Bring the water to a boil and cover the pot with a tea towel (take care the tea towel doesn’t come into direct contact with the flame, or electric element)
- Reduce heat to medium, and cook for about 15 minutes until done (the water will evaporate a lot. Don’t top it up)
- The skins will begin to wrinkle slightly.
- Drain by carefully pouring the excess water out of the pot directly (very carefully… as you want as much of the salt to remain as possible)
- Turn the heat down the lowest it will go. Put the pan back onto this low heat. It will start to dry the potatoes.
- Shake the pot every once in a while to coat the potatoes evenly with the salt.
- Serve hot
These papas arrugadas are fantastic served on their own with mojo verde or mojo rojo, with or without their skins. However, they make such a fabulous accompaniment to fresh fish, steak or chicken and, despite the salt, are a much healthier alternative to chips.
There is an even easier method for these too… although I feel it is cheating somewhat, and it also takes quite a bit longer to cook. Pop a layer of the potatoes on a baking sheet or in a baking tray. Drizzle with a little olive oil, and sprinkle liberally with coarse sea salt. Bake, turning regularly, until the skins are crispy and the centres are soft.
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.