Papas Arrugadas / Canarian Potatoes

For those of us looking out at ever darkening skies longing for the return of summer. The Spanish style of eating Tapas is the perfect way to lighten up your gloomy winter nights.  I had these potatoes a couple of years ago when holidaying the in the Canary Islands.  When they first appeared on the plate I was sceptical to say the least, small potatoes covered in a visible layer of salt didn’t look all that appetising. However, when paired with the ‘Mojo’ sauce they are truly wonderful and also make a great side for fish such as Sea Bass and Swordfish.


Canarian Potatoes

  • 500g New/Salad Potatoes
  • 5 tbsp rock salt
  • Water (enough to cover the potatoes)

Place all ingredients into a deep pan, Dissolve the salt in to the water. Boil until dry then leave  them to stand in the pan for 5 minutes to allow salt to crystallize on the skins of the potatoes.


Mojo Sauce

 My take on the red pepper dipping sauce served with the potatoes.


  • Olive oil
  • 1 tsp smoked Paprika
  • pinch salt & pepper
  • 1/2 red pepper
  • 1 clove garlic

Put all of the ingredients into a small food processor and blitz until they form the semblance of a sauce.  Transfer it to as dish and serve with the potatoes.



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