Papas Arrugadas , literally “wrinkled potatoes”, are one of the most emblematic dishes of the Canary Islands. Cooked in very salty water, these small potatoes have a unique texture and are served with mojo verde , a fresh and fragrant coriander-based sauce. This simple but tasty dish is perfect as a side or starter.

Canary Islands

Papas Arugadas and mojo verde sauce (Canary Islands)

Preparation time 10 mins Cooking time 25 mins Total time 35 mins Difficulty: Beginner Servings: 6

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Author: Gluten Escape

Ingredients

Servings

• For the Papas Arrugadas:

• 1 kg 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 olive oil

• 2 tbsp white wine vinegar

• Salt to your taste

• A little water to adjust the texture

Preparation

1. Preparation of 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 cook over medium heat until the potatoes are tender (about 20 minutes).
5. Once cooked, drain them, leaving a little water at the bottom of the pan.
6. Return the pan to a low heat and shake it gently until the remaining water evaporates and the potatoes form a white, wrinkled salt crust. This will take a few minutes.
7. Preparation of Mojo Verde:
8. In a blender or mortar, combine 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 added flavor.

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