Papas Arrugadas , literally "wrinkled potatoes," are one of the most iconic dishes of the Canary Islands. Cooked in highly salted water, these small potatoes have a unique texture and are served with mojo verde , a fresh and fragrant sauce made with coriander. This simple yet flavorful dish is perfect as a side or appetizer.

Papas Arugadas and their mojo verde sauce (Canary Islands)

Canary Islands

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Preparation time 10 mins Cooking time 25 mins Total time 35 mins

Difficulty: Beginner Servings: 6 Special regime:

Naturally gluten-free

Ingredients

Servings

• For the Papas Arrugadas:

• 1 kg of small potatoes (preferably new)

• 250 g of sea salt

• Water (enough to cover the potatoes)

• For the Mojo Verde:

• 1 bunch of fresh coriander

• 3 cloves of garlic

• 1 tsp ground cumin

• 100 ml of olive oil

• 2 tablespoons of white wine vinegar

• Salt to taste

• A little water to adjust the texture

Preparation

1. Preparing Papas Arrugadas:
2. Wash the small potatoes thoroughly, but do not peel them.
3. Place the potatoes in a saucepan and add enough water to cover them. Add the salt.
4. Bring to a boil, then simmer over medium heat until the potatoes are tender (about 20 minutes).
5. Once cooked, drain them, leaving a little water in the bottom of the pan.
6. Return the pan to low heat and gently shake it until the remaining water evaporates and the potatoes form a wrinkled, white salt crust. This will take a few minutes.
7. Preparing the Mojo Verde:
8. In a blender or mortar, mix the coriander, garlic, cumin and salt.
9. Gradually add the olive oil and vinegar, then blend until smooth.
10. If the sauce is too thick, you can add a little water to thin it out.
11. Serving: Serve the Papas Arrugadas hot, accompanied by the Mojo Verde in a separate bowl. The potatoes can be dipped in the sauce or drizzled with it for extra flavor.

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