Salt Potatoes
For travelers to the Canary Islands, a must-try culinary experience awaits in the form of traditional potatoes, renowned for their irresistible flavor. These street food staples are carefully prepared from potatoes grown on the slopes of a volcano, where the distinct soil properties create a flavor profile rich in nutrients. Upon cooking, the potatoes are lightly salted, resulting in a delicate balance of flavors that defies initial expectations.
Dip potato in mojo sauce , see how to make on YouTube channel https://youtube.com/shorts/8iXH8WIb3qM
Grown in the nutrient-rich volcanic soil, these potatoes boast a distinct flavor profile, reflecting the unique terroir of the archipelago. As they are slowly boiled in seawater, the process transforms their skins into a delicate, salty crust, drying to a powdery white that whispers of the ocean's embrace. Despite their appearance, these potatoes deliver a subtle dance of flavors that is surprisingly mellow and perfectly balanced.
Traditionally served with a generous helping of mojo, a vibrant sauce that comes in two tantalizing varieties—mojo rojo, a spicy red sauce, and mojo verde, a refreshing green counterpart—the potatoes invite you to savor a symphony of tastes and textures. Whether enjoyed as a comforting street food snack or as part of a lavish Canarian feast, papas arrugadas epitomize the rich culinary heritage of the Canary Islands and promise a taste adventure that lingers long after the last bite. Supplies:
Supplies:
Mixing bowl medium size or stand mixer
Food processor or stand mixer
Spatula
Rolling pin
Scale
Pie tin
Baking tray
Yield:
Add enough water to cover the potatoes
Ingredients:
Rinse off the salt water.
600 mini yellow potatoes
100g sea salt
Water enough to fill up the potatoes
Steps:
Place the potatoes into a pot with a good covering of water with salt and boil them
When they start to boil, put the potatoes on a slow heat until they are cooked about 20-30 minutes
depend on the size of the potatoes
Remove excess water, put the pot back on the stove, cook uncovered, and gently shake the pot to avoid damaging the potatoes, until the water evaporates and the salt becomes white. It is then ready to be served. Served with mojo sauce
Delicious boiled salt potatoes
Salt potatoes and mojo sauce
