Papas arrugadas, also known as Canarian wrinkly potatoes (you'll understand why 'wrinkly' in a minute) are a highly popular street food and snack in the Canary Islands (part of Africa and an autonomous region of Spain).
They are a somewhat seasonal dish, because they can only be made with tiny new potatoes in their skins. The small potatoes are boiled in a pot of very salty water and once they are cooked, the water is drained and they are left to dry in the same pot. Because of the heat and the residual salt, the new potato skins dry out, developing little wrinkles, hence their alternative name.
After the drying process is complete (in about 5 minutes), the still hot potatoes are served drizzled with a red hot mojo sauce. Delicious. :)
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Golden Colcannon pie (Irish).
Five years ago: New potatoes and radish salad with creamy poppy seed dressing.
Six years ago: Grapefruit-mint cooler (raw vegan).
Seven years ago: Vanilla extract.
Eight years ago: Baby making and no cooking. :)
- 1 kg fingerling new potatoes
- 2-3 tablespoons sea salt
For the mojo sauce:
- 50 ml extra virgin live oil
- 2 tablespoons red balsamic vinegar (or lemon/lime juice)
- 2 rounded tablespoons Spanish paprika powder
- 1 teaspoon ground cumin
- 3 garlic cloves, mashed to a coarse paste
- 1/2 teaspoon chili powder
Set a large pot of water to a boil and stir in the salt. Lightly wash the potatoes (scrub away any dirty bits but do not peel). Pop them in the water and wait for it to boil.
In 20-25 minutes the potatoes should be soft when pierced with a fork or a skewer. Drain the water and let them dry in the pot. You'll notice the wrinkling magic soon.
Serve them hot, drizzled with mojo sauce. For the sauce, just puree all the ingredients together in a blender or a mortar and pestle, while the potatoes are boiling.
It's done, dig in! :)
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