|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|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. Residents of the Canary Islands, called Carnarios, call potatoes papas—the indigenous peoples' name for them—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 both in terms of taste and developing the wrinkled exterior. That being said, you don't peel the potatoes—just be sure to clean them well before cooking.
Serve the papas arrugadas as a small plate, a side dish with fish or meat, or as an appetizer along with the traditional Canary Islands sauces mojo picon or mojo cilantro.
Gather the ingredients.
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 potato skins.
Serve hot with red pepper sauce (mojo picon) or cilantro green sauce (mojo cilantro) on the side.
- Select small, thin-skinned potatoes, lower-moisture potatoes such as Yukon Golds, new potatoes, multicolored baby potatoes, or fingerlings. This is not a dish for russets.
How to Store and Freeze Papas Arrugadas
Any leftover wrinkled potatoes will keep in the refrigerator for three to four days, as long as they are well wrapped. You can reheat them in a skillet or wrap in foil and place in a 350 F oven until heated through.
You can freeze boiled potatoes, and ones with thin skins and low moisture content (such as new or Yukons) tend to freeze the best in terms of their texture when thawed. Frozen potatoes will last at least six months in the freezer as long as they are well wrapped.