Estimated reading time: 3 minutes
In the coming weeks we will taste the classics of the Canary Islands. So a papas arrugadas recipe could not be missed. If you have ever been to these islands you have probably eaten them. Often served with a spicy red sauce called "mojo picon". There is also a green version called “mojo verde”. The red version we serve here is not one for the faint hearted because it sure is spicy! Get started with this Canarian papas arrugadas con mojo recipe.
Also a small warning for people who (have to) eat without salt… It is better to skip this one because the potatoes are cooked in very salty water. This creates a layer of salt on the skin that wrinkles because we boil them dry in the pan. So you won't eat a mega amount of it, but served as tapas they are certainly very nice potatoes. Add a beer to extinguish and you are good to go haha! Get started with this Canarian papas arrugadas con mojo recipe.
Recipe Canary papas arrugadas
You probably already realized that the word “papas” is potatoes in this recipe Canarian papas arrugadas. These potatoes are a kind of lesser known version of the Spanish patatas bravas. You have undoubtedly eaten this dish at a tapas restaurant. These potatoes are boiled and not baked and retain their skin. And they are therefore quite salty… keep that in mind!
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Recipe Canary papas arrugadas
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Ingredients:
- 1 kg potatoes - small (small potatoes)
- 200 gram sea salt
For the mojo sauce:
- 2 Spanish / chili pepper - seeds removed
- 100 ml olive oil
- 3 toes Garlic
- 150 gram bell pepper paste - from KoRo for example, a kind of paprika tapenade
- 4 el white balsamic vinegar
- 1 tl ground black pepper - grinded
- 1 tl cumin powder
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First make the mojo sauce, put all the ingredients in your food processor and turn until you have a nice smooth sauce. Keep these in the fridge while we make the potatoes. * see notes for the paprika paste
- Clean the potatoes but do not peel them. Put them in a pan that you fill until the potatoes are just covered. Add the salt.
- Boil the potatoes until all the water has evaporated, stand by your pan and move it regularly. In this way the skin of the potatoes will wrinkle and a layer of salt will form around the potatoes.
- You will probably understand that these are quite salty potatoes, after cooking and drying the salt on the skin I turned them around in a colander so that there was just a little less salt on the skin.
- Serve as tapas with the mojo sauce and a large carafe of water 😉
- Delicious bites!
This is a nice tapas snack, but I have more of that! Also make this one:
This Tapas garlic shrimp with fresh parsley you can serve it perfectly.
But also this one octopus taco snacks with chimichurri his top.
And this nice one stuffed empanadas should not be missing.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
Crumbled potatoes with mojo