Canarian Potatoes (Wrinkled Potatoes)

Disclosure: I was compensated for this post by The Little Potato Company.  All opinions and experiences are my own.

Canarian Potatoes, Wrinkled or Wrinkly Potatoes, or Papas Arrugadas are a beloved dish of the Canary Islands. These Little Potatoes from The Little Potato Company are cooked in a salted bath until the outside just starts to wrinkle. This leaves the insides as tender and buttery as can be! Served with either a mojo Verde (green sauce) or mojo Rojo (red sauce), they make a memorable and delicious tapas or side dish.

Try some of our other Creamer Potatoes recipes like Homemade Pierogi Casserole, Garlic Herb Smoked Potatoes, Easy Cottage Potatoes, 30 Minute Cheesy Chicken Potato Soup, or Instant Pot Jerk Chicken and Little Potatoes.

Creamer Potatoes

The Little Potato Company’s Creamer Potatoes are so easy to use, they come pre-washed and require no peeling. The naturally flavorful skin is meant to be eaten. We used the delicious Blushing Belle varietal for this recipe.

Little Potatoes are also conveniently the right size, so they cook evenly and to the same doneness. You won’t have one potato that is hard and undercooked and another that is overcooked. Each Little Potato is the perfect bite.

What are Canarian Potatoes?

Canarian potatoes are also known as Canary Island Potatoes, Wrinkly Potatoes, or Papas Arrugadas. They are a traditional boiled potato side dish eaten and loved in the Canary Islands.

They are usually served with two sauces, a mojo Rojo (red sauce) made with red peppers, garlic and made spicy by chili peppers like cayenne and red pepper flakes. The other sauce is mojo Verde (green sauce) and is made milder with no chilis but green peppers and cilantro.

The two sauces and the delightfully salty potatoes play off each other and marry gorgeously together.

The dish is made by boiling Little Potatoes in salted water, originally seawater. Today we use tap water or fresh water and add a generous amount of sea salt. The potatoes are cooked in this saltwater until it evaporates, and the potatoes are left to wrinkle slightly and dry off in the pot. They are presented with a thin fine salt crust. They are the signature dish of the Canary Islands.

What are in Canarian Potaoes?

Simple ingredients that are very easy to find in our local grocery; no need to travel to the Canary Islands.

How to Make Canarian Potatoes

For The Sauces:

Green Sauce

1. Place all the ingredients except the olive oil into a blender and blend until smooth. Gradually add the olive oil continuing to blend until you have a light creamy consistency.

Red Sauce

1. Place all the ingredients except the olive oil into a blender and blend until smooth. Gradually add the olive oil continuing to blend until you have a light creamy consistency.

Potatoes

1. Put the potatoes into a large pot so they are in a single layer covering the bottom of the pot. Add the sea salt and add just enough water to cover the potatoes.
3. Bring to a boil and cook uncovered, over medium heat, for about 25 minutes, or until the water has evaporated. Leave them over a low heat for a few minutes, gently stirring them in the dry pan.
5. They should be slightly wrinkled and covered in a fine powder of salt. Serve hot or warm with both the green and red sauce for dipping.

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Canarian Potatoes (Wrinkled Potatoes)

Tara Noland

These Canarian Potatoes are cooked in salted water until the water evaporates, leaving the skin with a fine salted crust and a wrinkled appearance. They are served with both mojo Rojo (red sauce) and mojo Verde (green sauce) and are a traditional side dish of the Canary Islands.

5 from 10 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Side Dishes

Cuisine Canary Island

Servings 6 servings

Calories 165 kcal

Ingredients

 

Potatoes

• 1.5 lbs Blushing Belles Little Potatoes
• 2 Tbsp Sea Salt

Green Sauce

• 1/2 Green bell pepper coarsely chopped
• 1/2 cup cilantro
• 2 Garlic cloves coarsely chopped
• 1/4 – 1/2 tsp ground cumin
• 1 1/2 Tbsp white wine vinegar
• Small pinch of sea salt
• 1/4 – 1/2 cup extra virgin olive oil

Red Sauce

• 1/2 red bell pepper coarsely chopped
• 4 cloves of garlic coarsely chopped
• 1/2 tsp cayenne pepper
• Large pinch red pepper flakes
• 2 tsp sweet paprika
• 1 tsp sugar
• 1/4 tsp ground cumin
• 1/4 cup extra virgin olive oil
• 2 Tbsp red wine vinegar
• Small pinch of sea salt

Instructions

 

• GREEN SAUCEPlace all the ingredients except the olive oil into a blender and blend until smooth. Gradually add the olive oil continuing to blend until you have a light creamy consistency.
• RED SAUCEPlace all the ingredients except the olive oil into a blender and blend until smooth. Gradually add the olive oil continuing to blend until you have a light creamy consistency.
• POTATOESPut the potatoes into a large pot so they are in a single layer covering the bottom of the pot. Add the sea salt and add just enough water to cover the potatoes.
• Bring to a boil and cook uncovered, over medium heat, for about 25 minutes, or until the water has evaporated. Leave them over low heat for a few minutes, gently stirring them in the dry pan.
• They should be slightly wrinkled and covered in a fine powder of salt. Serve hot or warm with both the green and red sauce for dipping.

Nutrition

Serving: 1Calories: 165kcalCarbohydrates: 10gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 12gSodium: 2379mgFiber: 2gSugar: 2g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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