Papas arrugadas, the symbol of Canarian cuisine

Ingredients for 4 to 6 people:
  • 1 kilogram of baby potatoes or other small waxy potatoes
  • 250 g salt
  • 1 slice of lemon
  • Water
  1. 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

Another typical dish of the Canary Islands is garbanzada, a stew of chickpeas with chorizo and ribs. You really have to taste this.

Garbanzada, chickpea stew with pork ribs and chorizo

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