You simply cannot leave Lanzarote, or any of the Canary Islands, if you have never tasted the traditional papas arrugadas (wrinkly potatoes) with their perfect accompaniment, mojo verde and mojo rojo!
Potatoes have been a staple of the Canarian diet for centuries and papas arrugadas accompany most meals you will order in a traditional Spanish/Canarian restaurant. You can also order them as a tapa if you are sharing various dishes with others.
Traditionally the potatoes were cooked in a pot of sea water, nowadays sea salt is added to tap water to achieve the same result! If you haven’t tried them, you must! Order them in a restaurant/tapas bar whilst you are visiting Lanzarote or have a go at making the dish yourself with our recipes and tips below.
Papas Arrugadas
Serves: up to 6 people
Cooking time: 40-50 minutes
Ingredients
1 kg small potatoes
Water
250 g sea salt
Method
- Wash the potatoes well, place in a large saucepan of water and add the sea salt.
- Bring to the boil and cook for 20-30 minutes, occasionally prick the potatoes with a knife until it goes in easily, do not overcook to the extent the skins break and the potatoes end up mashed!
- Once ready, strain the potatoes and lower the heat on the hob. Return the pot to the stove to dry the potatoes, moving them regularly – you will know they are ready when you see the potatoes turn white from the salt and the skins begin to wrinkle (may not occur if using new potatoes but the skins will look dry).
Tips & Variations
Locally you can buy ‘papas para arrugar’ however if trying this recipe in the UK or elsewhere we recommend small, non-waxy potatoes.
Serving suggestion
Serve with traditional mojo sauces and enjoy some great flavors!
Mojo Sauces
Mojo Verde (Green mojo)
Preparation time: 10 minutes
Storage: will keep in an airtight container in the fridge for approx. 3 days
Ingredients
1 whole bulb of garlic peeled
1 tsp salt
200ml vegetable oil
100 – 200ml white wine vinegar
1 large bunch (or 2 smaller bunches) of fresh parsley, stalks removed
½ tsp ground cumin
Method
- In a food processor (or hand blender) blend the garlic cloves, salt, cumin and 100ml of the white wine vinegar until finely chopped.
- Add the parsley to the food processor and put on a slow blend, then slowly pour in the oil.
- Taste and add more of the vinegar if required.
Tips & Variations
Try fresh coriander instead of parsley for a slightly different flavor.
To achieve a creamier sauce, add 1 avocado (peeled of course!) when processing the parsley.
Mojo Rojo (Red mojo)
Preparation time: 10 minutes
Storage: will keep in an airtight container in the fridge for approx. 3 days
Ingredients
2-8 small dried chillies (add as many as you want – how many you add depends on how spicy the mojo will be!)
1 whole bulb of garlic peeled
1 tsp salt
200ml vegetable oil
100 – 200ml white wine vinegar
½ tsp ground cumin
½ tsp hot paprika
1 pinch of saffron
Method
- Add all the ingredients, but only 100ml of white wine vinegar (and perhaps just 2 of the chillies initially) to a food processor (or use a hand blender) and blend together.
- Taste and add more chillies or vinegar if required.
Tips & Variations
After numerous attempts at getting a slightly thicker consistency for the red mojo I added a slice of bread to the blender and hey presto I had a nice consistency without impacting on the taste!
If you are trying this recipe whilst visiting Lanzarote, cayena guindillas are the small dried cayenne chillies we use – be warned, they can pack quite a punch!
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