Papas Arrugadas are classic Canarian wrinkled potatoes with a delicate salty crust and bold flavor. They're simple to make at home in just 30 minutes, especially when paired with a generous spoon of mojo sauce.
Canarian Papas Arrugadas - Salted Wrinkled Potatoes with Big Flavor
I first tried Papas Arrugadas in the Canary Islands, and the salty crust, tender center, and bold mojo sauces made those Canarian potatoes unforgettable. Back home, I recreated them with baby new potatoes and plenty of sea salt, boil until tender, let the water evaporate, and the skins tighten into that classic salty crust. It's simple, but the texture makes these Papas Arrugadas truly special.
Served with mojo rojo and mojo verde, these wrinkled potatoes always get attention. I tell everyone the same thing: boil them in salty water and let them dry out in the pan. A quick shake near the end gives that dusty salt coating. They're incredibly easy to make and always one of the most requested tapas in my home.
Why You'll Love This Recipe
- Only 2 Ingredients: Just potatoes and sea salt, you probably have both already!
- No Peeling or Fancy Prep: Just wash the potatoes and go. It's low effort with a great payoff.
- That Unique Wrinkled Skin: Drying them in the pan gives that signature salty, wrinkly finish that's so satisfying to bite into.
- So Easy, Yet Impressive: They look like something from a Spanish restaurant, but they couldn't be simpler to make.
Papas Arrugadas Ingredients
Here's what you need to make this Papas Arrugadas recipe:
- Baby Potatoes: I always use small baby potatoes with thin skins; they cook quickly and wrinkle beautifully without peeling. You can use fingerlings or baby Yukon Golds.
- Sea Salt: I use a generous amount of sea salt to get that signature crust. Don't worry, it doesn't make the potatoes too salty inside, just perfectly seasoned on the outside.
How to Make Papas Arrugadas
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Add Potatoes and Salted Water: Place the potatoes in a large pan with sea salt and add water until they're ¾ submerged. Cover and bring to a boil.
2. Simmer Until Tender: Simmer for 20 minutes, then uncover and check tenderness with a knife.
3. Drain and Return to Heat: Drain most of the water, leaving a little behind, and return to medium-low heat.
4. Create the Wrinkled Salt Crust: Shake the pan every 10-15 seconds for 4-5 minutes until the potatoes are wrinkled and coated in salt. Serve with Red and Green Mojo Sauce.
My Tips for Recipe Success
Don't Rinse After Boiling: I never rinse the potatoes once they're drained; the little bit of salty water left on the skin is what gives them that beautiful frosty finish.
Serve Immediately: I always bring them to the table right away while the skins are still dry and warm. If they sit too long, the salt crust starts to soften, and you lose that perfect texture.
Store Leftovers in the Fridge: I keep any extra potatoes in an airtight container in the fridge; they last up to 3 days and reheat beautifully in a dry skillet or the oven to bring back that salty texture.
Try These Potato Recipes Next!
Recipe
Papas Arrugadas (Wrinkled Potatoes)
Ingredients
- 750 g Baby Potatoes
- 2 tablespoon Sea Salt
Instructions
- Place the potatoes in a large pan and add the sea salt. Add enough water to cover about ¾ of the potatoes, then cover and bring to a boil. Simmer for 20 minutes until the potatoes are tender when pierced with a knife.
- Drain the water, leaving a small amount in the pan.
- Return the pan to medium-low heat and cook until the water fully evaporates. Shake the pan every 10-15 seconds for 4-5 minutes, until the potatoes are lightly wrinkled and coated in a fine layer of salt.
- Transfer the potatoes to a serving plate. Serve with Red Mojo Sauce and Green Mojo Sauce.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Never had potatoes like this before! The salty, wrinkly skin and the flavorful mojo sauces are a perfect combo. I'm hooked!