Frank Camorra, Richard Cornish

Papas Arrugadas

Canary Islands Salted Potatoes

Preparation info

  • Difficulty

    Easy

  • Media Racion

    6

Appears in

top 1000MoVida: Spanish Culinary Adventures

MoVida

By Frank Camorra and Richard Cornish

Published 2007

  • About

The Canary Islanders are passionate about their mojo. Their intense sauces are a vibrant expression of the herbs and produce grown on the islands. Papas arrugadas are salty, wrinkled potatoes that also serve as the vessels for scooping the sauce out of the bowl and into your mouth. If you can, find small kipfler potatoes, as these are the best. Their skins shrivel and their rich earthy flavour intensifies upon cooking. This is great barbecue food and brilliant for college parties where you need to cook a lot of food on a budget.

Ingredients

  • 1 kg (2 lb 4 oz) small kipfler (fingerling) potatoes, unpeeled
  • 20 g (¾ oz) fine sea salt
  • 300 ml (10½ fl oz) mojo picón

Method

Wash and gently scrub the potatoes. Put them in a saucepan, cover them with cold water and add a pinch of salt. Bring to the boil over high heat, then reduce to a gentle simmer and cook for 45 minutes, or until tender.

Drain the potatoes and transfer them to a large frying pan over low–medium heat. Sprinkle with the sea salt. Toss the pan occasionally and cook for approximately 15 minutes. The potatoes will dry and the skin will shrivel up.

To serve, put the potatoes in a bowl and pour the mojo picón into another smaller bowl. The idea is to dip the salted potatoes into the mojo.

© 2007 All rights reserved. Published by Murdoch Books.