Quick recipe for wrinkly potatoes
Sunday, April 22nd, 2007
Culinary skills on the island of Tenerife stand comparison with anywhere in the world.
Thanks to centuries of influences stirred into the mix by the island’s location along the busy trade routes down the coast of Africa, an eclectic collection of dishes now claim a place on the menus of Tenerife’s diverse restaurants.
However, there is one speciality certain to be found in any respectable Canarian restaurant, Papas Arrugadas.
These small new potatoes are boiled in their skins in salt water and usually served with a traditional mojo sauce, either green in colour when made with coriander, or fiery red when chillies and paprika have been added.
The potatoes are cooked in heavily salted boiling water, preferably using sea salt. Years ago sea water would have been used. The potatoes should float in the salted water. If they don’t, more salt needs to be added.
They should simmer for around 20 ...