Healthy Papas Arrugadas – Easy Home Recipe

Craving a taste of the Canary Islands right in your kitchen? Look no further than Papas Arrugadas, or "wrinkled potatoes"! This iconic dish is one of the most delicious easy healthy meals you can whip up, making it a fantastic addition to your repertoire of healthy recipes to make at home. Whether you're a seasoned chef or looking for easy recipes for beginners vegetarian, these simple, salty potatoes served with vibrant mojo sauces are a total game-changer. Our "Rocky Delight" version brings you the authentic flavors of this beloved side, perfect for anyone seeking super easy healthy meals or quick healthy vegetarian meals. Get ready to transform humble potatoes into an unforgettable culinary experience that’s not only incredibly flavorful but also surprisingly easy and healthy vegetarian!

Ingredients

• 750g small new potatoes (preferably of uniform size, about 1-2 inches in diameter)
• 2 tbsp rock salt (coarse sea salt works best for that authentic flavor)
• Mojo Verde (Green Sauce) Ingredients
• 3 garlic cloves, peeled
• 6 tbsp freshly chopped cilantro (coriander leaves)
• 1 small green chili (such as serrano or jalapeño, optional, for a little kick)
• 1 tsp cumin seeds (or ½ tsp ground cumin)
• Salt to taste
• 1 tbsp white vinegar
• 100ml light olive oil
• Mojo Picon (Red Sauce) Ingredients
• 2 dried cayenne chilies (or other small dried red chilies, adjust to spice preference)
• 3 garlic cloves, peeled
• ½ tsp sweet smoked paprika
• 1 tsp cumin seeds (or ½ tsp ground cumin)
• Salt to taste
• 1 tbsp white vinegar
• 100ml light olive oil

Directions

1. Prep the Potatoes: Give your potatoes a good scrub under cold water to remove any soil. Don't peel them!
2. Boil with Salt: Place the cleaned potatoes in a large pot. Cover them with cold water, ensuring they are fully submerged. Add the generous 2 tablespoons of rock salt.
3. Cook Until Tender: Bring the water to a rolling boil over high heat. Once boiling, reduce the heat slightly and let them cook for about 20 minutes, or until the potatoes are tender when pierced with a fork but still hold their shape.
4. Drain and Reserve: Carefully drain almost all the water from the pot, reserving about 3 tablespoons of the salty cooking water. Return the potatoes to the same pot.
5. Wrinkle Time! Place the pot back on the stove over medium heat. Stir the potatoes gently but consistently. The goal is for the remaining salty water to evaporate, allowing a thin, crusty layer of salt to form on the potato skins. Keep stirring until they start to "wrinkle" and a beautiful, slightly crispy crust develops. This usually takes 5-10 minutes.
6. Rest and Serve: Remove the pot from the heat and let the potatoes rest for a few minutes. This allows the crust to set perfectly. Serve them warm with both Mojo Verde and Mojo Picon on the side.
7. For the Mojo Verde (Green Sauce):
8. Combine Ingredients: In a food processor or using a traditional mortar and pestle, combine the garlic cloves, freshly chopped cilantro, green chili (if using), cumin seeds, salt, and white vinegar.
9. Blend to Smooth: Pulse or grind until the mixture forms a coarse paste.
10. Add Oil: Slowly drizzle in the light olive oil while continuing to blend or grind, until the sauce is smooth and emulsified. Taste and adjust salt if needed.
11. For the Mojo Picon (Red Sauce):
12. Soak Chilies (Optional): If your dried chilies are very hard, you can soak them in warm water for 10-15 minutes to soften them, then drain.
13. Combine Ingredients: In a food processor or mortar and pestle, combine the dried cayenne chilies, garlic cloves, sweet smoked paprika, cumin seeds, salt, and white vinegar.
14. Blend to Smooth: Process or grind until the mixture forms a smooth paste.
15. Add Oil: Slowly add the light olive oil while blending or grinding until the sauce is smooth and fully combined. Taste and adjust salt.