Step-by-Step Guide to Make Favorite Papas Arrugadas (Wrinkled Potatoes)

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Favorite Papas Arrugadas (Wrinkled Potatoes). It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Papas Arrugadas (Wrinkled Potatoes), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Papas Arrugadas (Wrinkled Potatoes) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Papas Arrugadas (Wrinkled Potatoes) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Papas Arrugadas (Wrinkled Potatoes) estimated approx 30 mins.

To get started with this particular recipe, we must first prepare a few components. You can have Papas Arrugadas (Wrinkled Potatoes) using 4 ingredients and 7 steps. Here is how you can achieve it.

Traditionally from the Canary Islands, these potatoes are normally served as an appetiser with mojos. I choose to do these to accompany a chicken dish I made. I did adapt the original recipe from step 5 onwards.

Ingredients and spices that need to be Take to make Papas Arrugadas (Wrinkled Potatoes):

1. 500 grams baby new potatoes, (Ideally the same size)
2. 4 tbsp Rock salt
3. water
4. dash olive oil, extra virgin, (optional)

Steps to make to make Papas Arrugadas (Wrinkled Potatoes)

1. Put the potatoes and salt in a large pot or pan, add just enough water to cover the potatoes.
2. Place over a high heat, bring to the boil and cook for 20 minutes or until soft.
3. Use the lid of the pot or plate to drain most of the water from the potatoes, retaining about a wine glassful.
4. Place the potatoes back on a low heat with just a small amount of water and reduce the water down gently stirring the potatoes so they don't burn. As the water evaporators a crust of salt should form on the bottom of the pot surrounding the potatoes.
5. Using the bottom of a flat glass gently squash each potato just enough to crack the skin.
6. Place the potatoes in an oven proof dish drizzle with a splash of olive oil and place them in a preheated oven for 20-25 minutes. (Gas mark 6)
7. And serve.

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