I have been to Spain many times, my first trip abroad as a child was because my aunt lived in Barcelona.
I’ve returned many times, but I prefer Madrid over Barcelona as I find it more interesting culturally, architecturally, and also culinary.
During some cruises, I visited Malaga, Majorca, and Lanzarote, and the Spain I love most is definitely the islands.
On New Year’s Eve 2010-2011, I was in Tenerife, and in March 2015 I visited wild Fuerteventura, the Canary Island with the most beautiful beaches, and in 2021 at Gran Canaria.
Spanish cuisine is liked by almost everyone, just like Italian…
My true Iberian culinary experience was in Tenerife, where we rented an apartment, so we ate at different restaurants every day.
Tenerife’s beaches are forgettable, but not its restaurants.
It was a very pleasant vacation, the first New Year’s Eve in warm weather, with friends living there, and if I think of a dish that accompanied me throughout the trip, it’s definitely papas arrugadas (wrinkled potatoes)!
A recipe I found again during my subsequent trip to Gran Canaria.
Originally from Peru, where the Spaniards brought them to the archipelago in the 16th century, they are potatoes boiled in water and salt and generally accompanied by three typical sauces: mojo picón (chili), mojo verde (parsley), and mojo de coriander (coriander).
It is a typical recipe of the Canary Islands.
To prepare a good plate of papas arrugadas following the true tradition of Canarian cuisine, you need to buy potatoes of the “papa bonita” variety, or alternatively, our new potatoes will do.
The cooking method involves boiling the potatoes without peeling them and adding a lot of sea salt, so that, when they are cooked, and once the remaining water is eliminated, a crust of salt remains on the skin.
They can also be cooked with seawater, as was done in the past due to a lack of potable water, and should be eaten with the skin.
In the video, you will also find the CBT version.
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 2 people
- Cooking methods: Boiling
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
- 2.2 lbs bonita potatoes (or new potatoes)
- 8.8 oz coarse sea salt
Instructions
First, take care of the potatoes. Rinse them thoroughly under running water.
Fill a pot with water (it should slightly cover the potatoes) and half of the salt.
Immerse the potatoes with the skin on and bring to a boil.
When they are soft enough (20-30 minutes), drain them to remove excess water.
Place them in the same pot with the rest of the salt and continue cooking, allowing them to dry over the fire, shaking the pot and making them jump.
When the skin starts to wrinkle, turn off the heat. At this point, the potatoes are ready, and you just have to serve them.
Photos of the trip to Tenerife from December 28, 2010, to January 3, 2011
Photos of the trip to Tenerife from December 28, 2010, to January 3, 2011
To create more easy potato recipes, you can be inspired by those in the book: Patate. 50 easy recipes at €4.65 and if you want to try CBT cooking, purchase the roner.
