Canarian Potatoes – How to make them?
Culinary skills on the island of Tenerife stand comparison with anywhere in the world.
Thanks to the history of tenerife and the canary islands. An eclectic collection of dishes now claim a place on the menus of Tenerife’s diverse restaurant, because centuries of influences stirred into the mix by the island’s location along the busy trade routes down the coast of Africa.
However, there is one speciality certain to be found in any respectable Canarian restaurant, Papas Arrugadas, and also in many international restaurants.
How to cook canarian potatoes with mojo sauce?
These small canarian 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 minutes, though bear in mind that canarian potatoes can cook more quickly than the varieties were are used to in the UK.
Drain the water from the saucepan and cover the potatoes with a layer of sea salt, lower the heat and give the saucepan a shake to help the salt crystallise on the potato skins.
Finally, remove the saucepan from the heat and cover for a few minutes to allow the skins to shrivel and go wrinkly.
The canarian Mojo sauces: Mojo rojo and Mojo verde
The traditional mojo sauce accompaniment can be easily assembled in a blender, using a garlic bulb, 200 ml of olive oil, 150 ml of white wine vinegar, a handful of fresh coriander, a teaspoon of cumin and a teaspoon of sea salt.
Blend the ingredients, slowly adding the coriander and olive oil last – this is the green mojo sauce.
The alternative hot red mojo sauce is made in similar fashion, replacing the coriander with three dried red chillies and adding a teaspoon of paprika. The chillies need to be boiled and then soaked for an hour before use.
Blend all the ingredients except the olive oil, which should be introduced slowly at the end.