Papas Arrugadas (Wrinkled Potatoes)
Traditionally from the Canary Islands, these potatoes are normally served as an appetiser with mojos. I choose to do these to accompany a chicken dish I made. I did adapt the original recipe from step 5 onwards.
Papas Arrugadas (Wrinkled Potatoes)
Traditionally from the Canary Islands, these potatoes are normally served as an appetiser with mojos. I choose to do these to accompany a chicken dish I made. I did adapt the original recipe from step 5 onwards.
Open in Cookpad AppSteps
- 1
Put the potatoes and salt in a large pot or pan, add just enough water to cover the potatoes.
- 2
Place over a high heat, bring to the boil and cook for 20 minutes or until soft.
- 3
Use the lid of the pot or plate to drain most of the water from the potatoes, retaining about a wine glassful.
- 4
Place the potatoes back on a low heat with just a small amount of water and reduce the water down gently stirring the potatoes so they don't burn. As the water evaporators a crust of salt should form on the bottom of the pot surrounding the potatoes.
- 5
Using the bottom of a flat glass gently squash each potato just enough to crack the skin.
- 6
Place the potatoes in an oven proof dish drizzle with a splash of olive oil and place them in a preheated oven for 20-25 minutes. (Gas mark 6)
- 7
And serve.
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