Papas arrugadas, the symbol of Canarian cuisine
You can't go to the Canary Islands without trying papas arrugadas. The wrinkled potatoes with their typical salt coating are the symbol of Canarian cuisine. But you don't have to go to the Canary Islands to enjoy them. With my authentic recipe, you can make delicious papas arrugadas at home in no time.
Canarian potatoes, unique in Europe
The Canary Islands are the only area in Europe where the original varieties of Andean potatoes still grow. The climate and volcanic soil of the islands, especially in Tenerife, are similar to those of the Andes. As a result, some potatoes, including the papa negra, still have the same characteristics and taste as the ancient varieties brought by the Conquistadors 400 years ago. In 2013, 15 ancient potato varieties were granted the Denomination of Protected Origin Papas Antiguas de Canarias.
Papa negra, a popular variety for papas arrugadas
The papa negra or black potato is the most popular potato for making papas arrugadas. An ancient potato variety from Peru, the almost black-skinned potato has a distinctive yellow flesh and full flavor.
Other suitable varieties
In addition to papas negras, papas bonitas are especially good for making papas arrugadas. Among the new varieties, the Cara potato is very popular.
It is almost impossible to find Andean potatoes outside of Spain. Therefore, to make papas arrugadas, use baby potatoes or other small, waxy potatoes with a full flavor.
What to eat with papas arrugadas
Papas arrugadas are served in every Canarian restaurant as an appetizer or tapa with the typical dipping sauces mojo rojo or verde. You can also eat them with fish and meat dishes, as well as with other vegetables and mixed salads.
How to make papas arrugadas
Papas arrugadas are very easy to make. Boil the unpeeled potatoes in very salty water and leave them to dry on a low flame. The potatoes begin to wrinkle and get a thin white coating of salt.
Are the potatoes not too salty?
Papas arrugadas do not taste salty. The skin does not allow all the salt to penetrate the flesh. The potato will absorb only the amount of salt that is necessary. The excess salt can be removed by shaking the potato after cooking. Papas arrugadas may be eaten with or without the skin.
Recipe: papas arrugadas
Ingredients for 4 to 6 people:
- 1 kilogram of baby potatoes or other small waxy potatoes
- 250 g salt
- 1 slice of lemon
- Water
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Preparation:
The potatoes are not peeled. Just scrub them with a brush until all the dirt is removed.
Place the potatoes in a saucepan with the salt and lemon slice. Pour water into the pan until the potatoes are completely submerged.
Bring the water to a boil and cook the potatoes gently for 20 to 30 minutes.
Drain the water and return the potatoes to a low heat. Add another tablespoon of salt and let the potatoes dry until the skin begins to wrinkle. Shake occasionally.
Cover the potatoes with a cloth and let them rest for a few more minutes.
![SG Patatas Arrugada 2]()
