• Prep: 10 mins
  • Cook: 30 mins
  • Servings: 4 - 6

Papas Arrugadas

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Papas arrugadas (wrinkled potatoes) is one the Canary Islands’ signature dishes. The technique for cooking them involves boiling the potatoes in heavily salted water which is then evaporated off to form a salt crust around the potatoes. They are traditionally served with a duo of sauces – a fiery mojo rojo and a fresher mojo verde – which go together beautifully.

Start cooking

Ingredients

  • 1.2kg Nanna Tate Baby Potatoes
  • 150g coarse sea salt
MOJO ROJO
  • 2 roasted red peppers, drained if jarred
  • 2 garlic cloves
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tbsp red wine vinegar
  • 2 red chillies
  • 80ml olive oil, plus extra as needed
MOJO VERDE
  • 2 bunches coriander
  • 1/4 bunch flat-leaf parsley
  • 2 garlic cloves
  • 1 tbsp white wine vinegar
  • 1 green chilli
  • 80ml olive oil, plus extra as needed

Let’s get cooking!

  • Step 1 of 4

    SALTY SIMMER

    Place the potatoes in a wide saucepan with the salt and enough water to come halfway up the potatoes (about 1.5 litres).

    Bring to a boil, then simmer uncovered for 20-25 minutes, shaking the pan occasionally, until the water has evaporated.

    Once the water has evaporated, reduce the heat to low and continue cooking for 2-3 minutes, shaking the pan gently. The potatoes will dry out and develop their signature wrinkled skins with a salt crust.

  • Step 2 of 4

    MOJO ROJO

    Meanwhile for the mojo rojo, place the roasted peppers, garlic, paprika, cumin, vinegar and chillies in a blender and blend until smooth, then slowly pour the olive oil in a thin, steady steam to emulsify until you have a spoonable consistency – you may want to add more or less oil according to preference. Season to taste, then remove and set aside.

  • Step 3 of 4

    MOJO VERDE

    Clean the blender, then make the mojo verde. Place the coriander, parsley, garlic, vinegar and chilli in the blender and blend until smooth, then slowly pour the olive oil in a thin, steady steam to emulsify – you may want to add more or less oil according to preference. Season to taste, then remove and set aside.

  • Step 4 of 4

    All together now

    Pile the hot potatoes into a serving dish. Serve with both sauces alongside for dipping, or spoon the sauces over the top. Perfect for sharing tapas style.

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