Papas Arrugadas (Wrinkled Potatoes)
Experience the rustic charm of the Canary Islands with these authentic Papas Arrugadas. Small, unpeeled potatoes are simmered in intensely salty water, then dried in the pot to develop a distinctive 'wrinkled' skin and a delicate, savory salt crust. Perfectly tender on the inside and wonderfully textured on the outside, they are an irresistible side dish, especially when paired with vibrant mojo sauces.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 193 kcal
Mise en place
Ingredients
- 1,000 gsmall potato, scrubbed, unpeeled
- 100 gsea salt
- 1,000 mlwater
Equipment
Large heavy-bottomed pot · Colander · Fork
The method
Step by step
- 1
Thoroughly wash the small potatoes under cold running water, scrubbing gently to remove any dirt. Do not peel them.
About 2 min
Cook’s note: Choose small, uniform-sized potatoes (like new potatoes or baby potatoes) for even cooking. Waxy varieties hold their shape best.
- 2
Place the cleaned potatoes into a large, heavy-bottomed pot.
Cook’s note: A wider pot allows the potatoes to cook more evenly and dry out better in later steps.
- 3
Add the sea salt directly over the potatoes in the pot.
Cook’s note: The high concentration of salt is essential for creating the characteristic salty crust and 'wrinkled' texture.
- 4
Pour in enough cold water to just barely cover the potatoes. Avoid adding too much water.
Cook’s note: Using less water helps concentrate the salt and ensures a more pronounced salty crust forms during the drying process.
- 5
Bring the water to a vigorous rolling boil over high heat.
About 5 min
Cook’s note: Starting with cold water and bringing it to a boil with the potatoes helps them cook more evenly from the inside out.
- 6
Once boiling, reduce the heat to medium and simmer the potatoes gently for 20-25 minutes, or until they are tender when easily pierced with a fork.
About 25 min
Cook’s note: Avoid overcooking, as the potatoes can become mushy. Check for tenderness around the 20-minute mark.
- 7
Carefully and completely drain all of the water from the pot, ensuring no liquid remains.
About 1 min
Cook’s note: Any residual water will prevent the potatoes from drying properly and forming the desired wrinkled skin and salt crust.
- 8
Return the pot with the drained potatoes to the stovetop over medium-low heat.
Cook’s note: Keep the heat moderate to prevent scorching the potatoes while they dry.
- 9
Gently shake the pot continuously for about 5-7 minutes, allowing the potatoes to tumble and dry out completely.
About 7 min
Cook’s note: This active shaking is crucial for evaporating moisture and encouraging the formation of the white, salty crust and the characteristic 'wrinkled' appearance on the potato skins.
- 10
Continue shaking until the potatoes are completely dry, and a visible white, salty crust has formed on their skins, giving them a distinctly wrinkled texture.
Cook’s note: The potatoes should look matte and powdery, not wet or shiny, when they are ready.
- 11
Remove the pot from the heat and serve the Papas Arrugadas immediately.
Cook’s note: These potatoes are best enjoyed hot, straight from the pot, and are traditionally served with vibrant Canary Island mojo sauces.
Per serving
Nutrition
- Calories
- 192.5kcal
- Protein
- 5g
- Carbs
- 42.5g
- Fat
- 0.2g
- Fibre
- 5.5g
- Sugar
- 2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Papas Arrugadas are the perfect accompaniment to grilled fish, roasted meats, or as part of a tapas spread. They are almost always served with traditional Canary Island mojo sauces – Mojo Rojo (red pepper and garlic) and Mojo Verde (cilantro and garlic) – which provide a fantastic flavor contrast. For a simple meal, serve them alongside a fresh salad.
Store leftover Papas Arrugadas in an airtight container in the refrigerator. The skin may soften slightly.
Reheat gently in a dry pan over medium-low heat until warmed through, or in a microwave. The texture may not be as crisp as fresh.