Papas Arrugadas (Canaries Wrinkled Potatoes) is a traditional Spanish (from the Canary islands) recipe for a classic snack or starter of new potatoes cooked until wrinkly and served with dipping sauces. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Papas Arrugadas (Canaries Wrinkled Potatoes).
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Papas arrugadas, also known as wrinkled potatoes or Canarian potatoes, is a classic dish from the Canary Islands. Potatoes have been cultivated in the Canary Islands since the 1600s and this traditional dish is still popular today. The potatoes are boiled in salted water until the skins are wrinkly before being dried so that they develop a crust of a thin layer of salt. The salt you use should not be iodated, so coarse unrefined sea salt (which is what I typically use), Himalayan salt or kosher salt are perfect for this recipe. You can use baby potatoes or fingerling potatoes, or any small thin-skinned potato. Bear in mind that if the potatoes are large you will need to cook them longer and add more water.
Ingredients:
500g baby potatoes
3½ tbsp coarse salt
2cm slice of thickly-cut lemon
1 bay leaf
Method:
Wash and scrub the potatoes well (as you'll be eating the skin).
Add the potatoes, salt, and bay leaf if using, to a medium-sized pan. Pour in just enough cold water to nearly cover the potatoes (the water level should be 1-2 cm below the top of the potatoes). If using the slice of lemon, squeeze half of its juice into the pot by hand and then drop the squeezed slice into the water.
Cover the pan with a lid and bring to a boil over high heat, then remove the lid and reduce the heat to medium to maintain a simmer. Cook for 25-30 minutes, gently stirring the potatoes about three times. Check the potatoes are done by sticking a fork in the largest potato, if it is soft and easily pierced they’re done. If the potatoes need more time, continue to cook and check at five-minute intervals for done-ness, adding more boiling water if needed.
Drain any remaining water from the pan, remove the bay leaf and lemon slice, and teduce the heat to low. Now shake the pot every fifteen seconds for around three minutes until the potatoes are lightly wrinkled and evenly covered with a thin layer of salt.
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