Papas arrugadas is a hugely popular dish in the Canaries served with the mouthwateringly-good red and green mojo sauces. And a small pot of creamy aioli, if you’re lucky. Whether you eat them on their own with the previously mentioned sauces or use them as a crowd-pleasing side dish to go with something awesome like Adeje chicken, everyone loves Canarian potatoes. And when you find our just how quick, easy and cheap they are to make at home – you’ll be eating them at every meal!
Here’s some fun trivia for you. “Papas arrugadas” literally translated into English as either “wrinkly potatoes” or “wrinkly popes”. Since no sane person would order that in a restaurant, they’re usually called “Canarian potatoes” instead. So in the extremely unlikely event that topic ever comes up in a pub quiz, you’re sorted!
If you’ve ever had Canarian potatoes before, you probably think they’re so simple to make that you don’t need a recipe. Throw them in a pan with a bit of water and salt and you’re good to go, right? Not really… The trick to making the best ever Canarian potatoes is to get the ideal water to salt ratio. this way the potatoes are wonderfully salty and almost crispy on the outside. While the insides are heavenly soft and almost fluffy.
After quite literally years of trial and error, I’ve found just the right amount of salt and water to make the perfect Canarian potatoes. This recipe serves 2 people generously, but you can easily decrease or increase the ingredients to suit you. Just remember that if you change how much water you use, you’ve got to change the amount of salt, too.
Have you ever visited the Canary Islands and fell in love with them so much you’d like to move there? Check out my Moving to Tenerife book! It’s a detailed guide book full of everything you need to know about moving to Tenerife and the Canaries in general. It includes how to get a job in Tenerife, how to become a resident in Tenerife and some basic Canarian phrases to help you get by in everyday life.
- 8 Canarian potatoes (you can substitute small new potatoes)
- 500 ml water
- 5 tablespoons sea salt
- Thoroughly scrub each of the potatoes and place them into a large saucepan full of water over a high heat.
- When the water comes to a boil, stir in the salt. Place a lid on the pan, reduce the heat to medium-high and leave the potatoes to boil for 20-25 minutes. Check on the potatoes every 5 minutes and stir.
- When you think the potatoes are cooked, carefully prick one with the tip of a knife to make sure. If it's full cooked, there will be no resistance.
- Drain the water from the pan and turn off the heat. Return the pan to the hob and leave the potatoes to dry. When the skins are shrivelled and the potatoes are grey and covered in salt crystals, they're ready.