Papas Arrugadas (Wrinkled Potatoes)

Préparation

Ingrédients

La préparation

Étape par étape

1. 1

   Thoroughly wash the small potatoes under cold running water, scrubbing gently to remove any dirt. Do not peel them.

   Environ 2 min

   Note du chef : Choose small, uniform-sized potatoes (like new potatoes or baby potatoes) for even cooking. Waxy varieties hold their shape best.

2. 2

   Place the cleaned potatoes into a large, heavy-bottomed pot.

   Note du chef : A wider pot allows the potatoes to cook more evenly and dry out better in later steps.

3. 3

   Add the sea salt directly over the potatoes in the pot.

   Note du chef : The high concentration of salt is essential for creating the characteristic salty crust and 'wrinkled' texture.

4. 4

   Pour in enough cold water to just barely cover the potatoes. Avoid adding too much water.

   Note du chef : Using less water helps concentrate the salt and ensures a more pronounced salty crust forms during the drying process.

5. 5

   Bring the water to a vigorous rolling boil over high heat.

   Environ 5 min

   Note du chef : Starting with cold water and bringing it to a boil with the potatoes helps them cook more evenly from the inside out.

6. 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.

   Environ 25 min

   Note du chef : Avoid overcooking, as the potatoes can become mushy. Check for tenderness around the 20-minute mark.

7. 7

   Carefully and completely drain all of the water from the pot, ensuring no liquid remains.

   Environ 1 min

   Note du chef : Any residual water will prevent the potatoes from drying properly and forming the desired wrinkled skin and salt crust.

8. 8

   Return the pot with the drained potatoes to the stovetop over medium-low heat.

   Note du chef : Keep the heat moderate to prevent scorching the potatoes while they dry.

9. 9

   Gently shake the pot continuously for about 5-7 minutes, allowing the potatoes to tumble and dry out completely.

   Environ 7 min

   Note du chef : 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. 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.

    Note du chef : The potatoes should look matte and powdery, not wet or shiny, when they are ready.

11. 11

    Remove the pot from the heat and serve the Papas Arrugadas immediately.

    Note du chef : These potatoes are best enjoyed hot, straight from the pot, and are traditionally served with vibrant Canary Island mojo sauces.