Papas Arrugadas Recipe (Canarian Wrinkled Potatoes)

Learn how to make Papas arrugadas, the classic salt-crusted Canarian potatoes recipe. This easy Spanish potatoes is a great side dish or tapas option that is perfect with mojo verde and mojo rojo.

Papas arrugadas, also known as wrinkled potatoes or Canarian potatoes, is a classic dish from the Canary Islands.

Potatoes have been cultivated in the Canary Islands since the 1600s and this traditional dish is still popular today.

It’s an easy side dish or tapas option that you can serve with a variety of sauces, such as mojo verde and mojo picón.

What Are Papas Arrugadas?

Papas arrugadas are a traditional Spanish potato dish from the Canary Islands, a Spanish archipelago off the coast of Africa.

The name literally translates to “wrinkled potatoes” and refers to the wrinkled skin of the boiled potatoes that results from cooking them in salted water.

The potatoes are usually served with a variety of sauces such as mojo verde and mojo picón.

You simply boil the potatoes in heavily salted water until they develop a wrinkly skin and are fork-tender, then wait for them to dry a little before you serve.

The salt creates a crust on the outside of the potato, giving it a delicious salty flavor that pairs perfectly with the spicy mojo sauce that most commonly accompanies papas arrugadas.

Why This Papas Arrugadas Recipe Works

This papas arrugadas recipe works because it uses simple ingredients and requires minimal prep time (see how easy it is to make it in this papas arrrugadas story).

You just need potatoes, salt, and water.

The boiling process takes about 20 minutes and then you can serve your Canarian potatoes with your favorite sauce or topping.

The salt crust on the tiny wrinkled potatoes gives them a unique texture and taste, while the mojo sauce, whether that’s mojo verde or mojo rojo, adds a vibrant and zesty kick.

The dish is also quite versatile, pairing well with various proteins and other Spanish dishes.

What Potatoes To Use For This Canarian Potatoes Recipe

The best type of potato for making papas arrugadas is a waxy variety of small, baby or fingerling potatoes.

These types of potato hold their shape better during boiling than starchy varieties like Russet or Idaho potatoes.

Baby and fingerling potatoes tend to have a naturally creamy texture that makes them perfect foe wrinkled potatoes.

And, last but not least, try to make sure the potatoes are all roughly the same size so they cook evenly.

How To Make Papas Arrugadas

Making papas arrugadas is easy – all you need to do is wash the potatoes well and place them in a large stock pot filled with hot water and sea salt.

Boil until the skins start to pucker and you’ve got a pan full of lovely little wrinkly potatoes.

This should take around 20 minutes, depending on the size of your potatoes.

Next, drain off any excess liquid before serving your Canarian potatoes with your favorite sauce or topping.

Beautiful, colorful, flavorsome mojo verde is one of my favorites for wrinkled potatoes or, to be honest, any potato dish, including these baked potato wedges or German potato pancakes.

How To Serve Canary Potatoes

You can serve papas arrugadas as a side dish or tapa with a variety of sauces such as mojo verde (green sauce) or mojo picón (spicy red sauce).

My awesome recipe for easy chimichurri sauce pairs well, too.

You can also serve wrinkled potatoes plain or with sauce on the side for dipping.

Alternatively, when cold, use these Canary island potatoes as part of a vegan potato salad with vegan mayo, a touch of mojo sauce, and some chopped salad onions.

Which mojo sauce you use doesn’t matter – it’s up to you.

Green sauce is fresh, light, and tangy, while red sauce is spicy, smoky, and fiery.

Top Tips For Making Papas Arrugadas

1. All you need are some waxy baby potatoes, salt and water to get started on these classic Canarian potatoes.
2. Making papas arrugadas at home really couldn’t be easier. And they’re so versatile, too. Salty, wrinkly potatoes go with pretty much any sauce, protein, and vegetable combination you can think of.
3. Use small, waxy potatoes for the best results.
4. Be sure to rinse the potatoes thoroughly before boiling them. Using a vegetable cleaning brush is a life saver.
5. Don’t peel the potatoes.
6. Wait until the water is boiling to add your potatoes to make them ready faster.
7. Make sure the potatoes are fully submerged.
8. Use plenty of salt in the boiling water to create the salty crust.
9. Don’t overcook the potatoes – they should be fork tender but not mushy or falling apart.
10. After boiling, shake the pot gently over low heat to remove any excess water and create the wrinkled appearance.
11. While the wrinkly potatoes dry on the hob, prepare the mojo sauce.
12. Serve them plain with extra coarse sea salt sprinkled on top or with a delicious sauce like mojo verde or mojo rojo.
13. Use them cold for potato salad or fry them in olive oil with a little seasoning for a tasty way to use up your leftover Canarian potatoes.

If you like this recipe, leave your feedback in the comments below, along with the star rating! It would be great if you shared the recipe with your family and friends 🙂

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