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Gran Canarian Potatoes
Appears in
By Alastair Little and Richard Whittington
Published 1998
If the number of letters we receive on the subject are anything to go by, it would appear that everybody who goes to the Canary Islands on holiday eats the local salted potatoes and, on their return, wants to know how to make them.
They are simply unpeeled new potatoes put in a pan with only just enough heavily salted water to cover them. The potatoes are boiled hard until the all the water has evaporated and they are then shaken in the hot, dry pan, which sets the salt on the skins in a delicious crisp, frosted coating.
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