Papas Arrugadas (Wrinkled Potatoes) with Canarian Red Sauce (Mojo Rojo)
PUBLISHED ON: 07.11.2024
I am thinking of where to begin my Canary Island journey with you. There are many angles, the landscape, the food, THE WINE. After going back and forth, I decided to start with a special rustic dish revered in the Canary Islands called Papas Arrugadas which translates to ‘Wrinkled Potatoes’.
In the past, Canarians boiled their garden potatoes in sea water. As the water evaporated, some of the salt remained on the skins. This results in a perfectly seasoned, creamy, and tender potato. These salted potatoes are typically served with a lightly spicy, garlicky Mojo Rojo or Mojo Verde sauce for dipping. The potatoes and the sauces are traditional staples of these volcanic islands off the coast of Africa.
I prepared a Mojo Rojo sauce to accompany the salted potatoes. This simple and flavorful Canary Island blend includes roasted red peppers, spicy red pepper, salt, garlic, red wine vinegar, olive oil, cumin, and a slice of white bread for texture.
This dipping sauce can be served alongside any grilled meats, vegetables, or assortment of breads.
Stay tuned. Next blog post will focus on the amazing wines of the Canary Islands. In August, I am teaching three classes on Volcanic wines at Browns Kitchen A highlight will be wines produced in the Canary Islands. This rustic finger food will make a fantastic pairing.
Papas Arrugadas (Wrinkled Potatoes) with A Canarian Red Sauce (Rojo Mojo)
Wrinkled Potatoes
Ingredients:
2- 1/2 pounds whole unpeeled, thin skinned small potatoes, such as fingerlings or Yukon Golds
2-3/4 cups Kosher Salt or other coarse salt
Directions:
Wash the potatoes, remove any dirt or eyes.
In a large Dutch Oven bring two quarts of water to a boil. Add the potatoes, and salt. Stir occasionally to dissolve the salt, and adjust the heat to maintain a rapid simmer (do not boil). Cook the potatoes until fork tender 25-30 minutes.
Remove from heat and drain the water. Return the pot to the stove and allow the potatoes steam to evaporate. You should see a layer of the sea salt forming on the potatoes. Serve the potatoes with the garlicky, spicy, mojo rojo.
Canarian Red Sauce (Mojo Rojo)
Ingredients:
16 ounces jarred roasted red bell peppers (Optional: Roast two red bell peppers)
1 red chili pepper, seeded, cut into pieces
1 slice white bread
3 large whole clove garlic
1 teaspoon smoked paprika
1/2 teaspoon cumin
3 Tablespoons Red Wine Vinegar
1/2 cup Extra Virgin Olive Oil
1 teaspoon Sea Salt
Directions:
Place all the ingredients in a blender or food processor and blend to a smooth consistency.
Additionally this is a fantastic sauce to serve with grilled meats, or as a dipping sauce for vegetables and bread.
angiesrecipes
That sauce would be fantastic for so many different foods.
JOUMANA ACCAD
Sounds so yummy and what a great thing to boil in sea water; something the Gazans would do if they were allowed food or energy source
Mimi Rippee
I’ve made these potatoes before! They were called Salt Potatoes! I loved them. Great sauce. Anything with roast red bell peppers is outstanding.
Tandy | Lavender and Lime
I would so love to try this in the traditional way of boiling the potatoes in sea water! And I love the name wrinkled potatoes 🙂
Jeff the Chef
Well if this is your launching off point for your adventure, I’d say we’re off to a great start! I’m a big fan of potatoes anyway you cook’m, but this is something new to me. Thanks!
Judee
I seriously love potatoes and this looks delcious with the red sauce.
Larry
This looks very tasty but shows the difference is cuisines around the world. We dip French fries but I’ve never heard of dipping boiled potatoes but I know I’d like this.
jeanie
I love the idea of the sea water with the potatoes and the salt sticking with it. It looks wonderful. And the islands sound fabulous and fun!
sherry
I love the sound of that red sauce!
cheers
sherry
Eva Taylor
I am always surprised at the number of potatoes used in Spanish cooking, it’s just not a veg I associate with Spain. We have had some outstanding dishes made with potatoes and salted cod but I have not tried these wrinkled potatoes. I shall watch for this on menus when we return to Spain this winter.
Yeah, Another Blogger
This dish is right in my wheelhouse. I would absolutely love it. And, like you note, the sauce is very versatile.
Ben | Havocinthekitchen
I think I can eat potatoes all year round, and this cooking technique is new to me – intriguing! And this red sauce must be great even on its own.
Susan Strasburg
They must be so flavorful with all the salt flavor and the delicioous sauce! I’ve never had anything like this but would love to try them.
Karen (Back Road Journal)
Salted potatoes with a flavorful dipping sauce, yes please. I love potatoes!
Ronit Penso
Both potatoes and sauce look amazing! 🙂
David Scott Allen
Please, please do not think me a copy cat! I have a papas arrugadas recipe in the hopper for Cocoa & Lavender, but with the mojo verde. It was supposed to have posted at the end of June but I wasn’t happy with the photos. Our recipes differ a bit — so you will KNOW that I didn’t just copy you! I will have to try your version and your mojo rojo (I love saying that). Yum!
Velva Knapp
David, no worries! I would never think you copied. I love we were riding the same wave. look forward to your papas arrugadas post.
2pots2cook
You made me think: if I use our sea water to boil potatoes I guess it’s all right; alter all, people make stone soups so it should give the same results ( needless to say water is crystal clear ). Love, love the idea !
Barb
Using roasted red peppers is brilliant! Can’t wait to try this recipe.
Jeff the Chef
Hmm, I’ve got some potatoes in the cupboard that I’ve been wondering what to do with!
Frank | Memorie di Angelina
This is a favorite in our house. So little effort but so, so much flavor. I can make a dinner out of just these potatoes and I’m a happy camper.
Velva Knapp
Frank, this is the beauty of the dish. It’s perfection is in its simplicity.