|Nutritional Guidelines (per serving)|
|Servings: 2 1/2 lbs. (4 to 6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Papas Arrugadas, wrinkled potatoes, is a typical dish of the Canary Islands, where potatoes have been cultivated since the 1600s when they were first brought back to Spain by the conquistadores. The residents of the Canary Islands, called carnarios, call them papas—the native American name—while in the rest of Spain they are called patatas.
This dish requires only two ingredients: small potatoes—rather than the huge monsters we’ve gotten used to seeing in the supermarkets—and coarse sea salt. Traditionally the potatoes were boiled in seawater, but adding a generous amount of sea salt to the water will create a similar effect. And no need to peel the potatoes—just be sure to clean them well before cooking.
- 2 1/2 lbs. (1.25 kg) small potatoes
- 2 tbsp. coarse sea salt
Wash any dirt off the potatoes and remove “eyes,” if any. Place the potatoes in a large pot and add water to just cover; add the salt.
Boil potatoes for 15 to 20 minutes until cooked.
Remove from heat and pour off the water. Return pot with potatoes to the stove, letting the steam evaporate. You should see a layer of salt form on the dry skins.
Serve hot with red pepper sauce - mojo picon or cilantro green sauce - mojo cilantro on the side.