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.

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