Papas Arugadas and mojo verde sauce (Canary Islands)
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.
Ingredients
- 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
- Preparation of Papas Arrugadas:
- Wash the small potatoes thoroughly, but do not peel them.
- Place the potatoes in a saucepan and add enough water to cover them. Add the salt.
- Bring to a boil, then cook over medium heat until the potatoes are tender (about 20 minutes).
- Once cooked, drain them, leaving a little water at the bottom of the pan.
- 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.
- Preparation of Mojo Verde:
- In a blender or mortar, combine the coriander, garlic, cumin and salt.
- Gradually add the olive oil and vinegar, then blend until smooth.
- If the sauce is too thick, you can add a little water to thin it out.
- 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.