Runzlig, salzig, unwiderstehlich – Papas Arrugadas & Mojo
Papas arrugadas and mojo are the holy grail of Canarian cuisine. Small potatoes, boiled in highly concentrated brine until the skin is wrinkled and covered in salty crystals. Served with: mojo rojo or mojo verde. Three ingredients, two sauces, a result that enhances any meal.
Recipe: Papas Arrugadas
| Recipe details | |
|---|---|
| Serves | Serves 4 as a side dish |
| Preparation time | Approx. 30 minutes |
| Difficulty | Very easy |
| Potato variety | Small, waxy variety – ideally: Canarian Papas Negras |
Ingredients
- 1 kg: Small potatoes (waxy, unpeeled)
- 150–200 g: Coarse sea salt (much more than you’d think)
- Water: Enough to cover the potatoes
Method
- Wash the potatoes. Place them, unpeeled, in a large saucepan.
- Cover with water. Stir in the coarse sea salt – the water should taste significantly too salty (like seawater × 3).
- Bring to the boil. Cook over a medium heat for approx. 20–25 minutes until the potatoes are cooked through (test with a fork).
- Drain the water completely. Place the saucepan on a high heat without a lid.
- Swirl the saucepan. Dry the potatoes and allow a salt crust to form (approx. 3–5 minutes).
- As soon as the skin is whitish and wrinkled: serve. Immediately – the potatoes are best when hot.
Why so much salt?
The Canarian method dates back to the fishing industry: fresh seawater was used directly for cooking. The salt both preserves and flavours the dish. The finished skin is an edible part of the dish – crispy, salty, indispensable.
The Mojo Reference
For the mojo recipes (rojo and verde): see article ET05. The papas arrugadas are the canvas – the mojós are the paint. Never one without the other.
Practical Tips
- Canarian papas negras: small black-skinned potatoes – available online or in well-stocked supermarkets
- Amount of salt: more than you’d think – the crust only forms with a high salt concentration
- Under no circumstances should you rinse them: they lose their texture when cold
- Serve hot – it’s not worth waiting
Yes – smaller, waxy varieties. The original Papas Negras from the Canary Islands are ideal, but not essential.
Conclusion
- Papas Arrugadas: three ingredients, 30 minutes, a result that saves any meal.
- Plenty of salt, drain off the water, let the crust form.
- Incomplete without mojo rojo or verde – always serve both.
This article is based on on-site research by the go-la-graciosa.com editorial team. Last updated: April 2026
