Papas Arrugadas (Wrinkled Potatoes)
Papas arrugadas are classic Canarian wrinkled potatoes, cooked on the stovetop until tender with salty, crinkled skins. Simple, authentic, and perfect with mojo rojo or verde.
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
Leave the Skins On: I never peel them; those thin skins help hold the salt and get perfectly wrinkly.
Watch the Water Level: I only fill the pan about three-quarters up so the potatoes cook without getting waterlogged.
Check for Tenderness Early: I like to poke one with a knife at 18 minutes; if it slides in easily, they’re ready.
Don’t Skip the Shaking: I shake the pan every 10–15 seconds at the end to get that salty, dry finish all over.
Serve with Mojo Sauces: I always pair them with red and green mojo; it’s the best way to enjoy them.
Nutrition
Calories: 144kcal | Carbohydrates: 33g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 3499mg | Potassium: 790mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 37mg | Calcium: 25mg | Iron: 1mg
