Papas Arrugadas (Canarian wrinkly potatoes) is a traditional dish served here on the island. The dish is made from small new potatoes which are cleaned, but not peeled, and then boiled in salt water before being dried to shrivel their skins. They are then served warm with mojo sauces which are garlic based dressings, one red, (more spicy), and one green (corriander based).
Papas Arrugadas
small new potatoes
course sea salt
water
1. Add the potatoes to a pan of very salty water (in the past Canarian´s used to use seawater).
2. The potatoes should float in the water, if they don´t add some more salt.
3. Bring to the boil and simmer for 25 minutes.
4. Drain off the majority of the water and reduce the heat to allow any liquid to evaporate.
5. Shake the pan to enable the salt to crysalise.
6. Turn off the heat and cover the potatoes with a tea towel for about five minutes to enable the potatoes to dry and turn ´wrinkly´.
Mojo Rojo (Red)
2-3 dried chillies (depending on how spicy you like it)
1 garlic bulb
200ml olive oil
150ml white wine vinegar
½ teaspoon of cumin
½ teaspoon of paprika
1 teaspoon of sea salt
1. Cover the chillies in boiling water and let them soak for an hour.
2. Peel the garlic cloves.
3. Place all the ingredients, except for the olive oil, into a food processor or blender and blend to form a paste.
4. Slowly mix in the olive oil with the motor still running.
5. Serve in a small bowl.
Mojo Verde (Green)
1 bulb of garlic
200ml olive oil
150mil white wine vinegar
1 handful of fresh coriander (cilantro)
½ teaspoon of cumin
1 teaspoon of sea salt
1. Peel the garlic cloves.
2. Add the garlic, cumin, sea salt and vinegar into a blender or food processor and mix into a paste.
3. Chop the coriander leaves.
4. Slowly add these and the olive oil into the paste.
I hope that you enjoy making this typical Canarian dish, please let me know how you get on 
Tags: potatoes
