Canarybird's salted whole potatoes

18 years ago

Sharon,

I saw a cooking program today salt brining russet potatoes, then baking them.

It brought to mind the ones that are similar that you make and I was wondering if you'd share your technique? Do you eat them with condiments? I've forgotten what you call them.

They always look yummy.

Thank you!

Deborah

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Comments (10)

canarybird01
18 years ago
Hi Deborah...

Those
....(called Papas Arrugadas) ....are a typical Canary Island treat and have been made here for many years. They were originally cooked in sea water and are made from a small potato grown here on the islands, called a "papa bonita".
I almost never make them myself as we enjoy eating the typical
which are served along with them, together with a Canary meal of the local fish or meat cooked over an open grill at some of our favourite restaurants.

The potatoes aren't baked but rather boiled with skins on in a large quantity of sea salt until the water has boiled away and left the salt on the potatoes. They're then eaten (still skins on)
of either red (more piquant) or green (mild) mojos, made respectively from red peppers and garlic or green parsley, garlic and cilantro. Once you have eaten these potatoes with the sauce you become addicted! LOL.

Here's a site at the link below which tells you more and how to prepare the potatoes and the red mojo.

And here is a recipe for the green coriander mojo:

Mojo de Cilantro (Coriander Sauce):
==========================
1 head garlic
1/2 hot red or green pepper
1 bunch fresh coriander
cumin
oil
vinegar
salt

1. Lightly toast a teaspoon of cumin and pound in a mortar. Add the garlic, coriander, seeded pepper and a little salt, blending all these ingredients thoroughly.

2. Pour in half a cup of oil, vinegar to taste, a little cold water, and mix well.

And another recipe from the Canary island of Lanzarote for the green mojo is on this site. They also give a recipe for the wrinkled potatoes, but I've never heard of adding the extra layer of salt after the potatoes are cooked, so the link at the bottom the the page is the method which I consider to be the true method and which I've used.

Hope this has been of use to you Deborah. If you have any questions please feel free to ask. :-)

SharonCb

Here is a link that might be useful: Making Papas Arrugadas (Wrinkled Salt Potatoes)
deborah_ps
Original Author
18 years ago
Thank you for the links and the information Sharon!
Do you think the texture of the bonitas are similar to a russet or creamier like a gold or red potato?

I'll be roasting a rib eye and plan on making the Papas Arrugadas to go with our evening meal. I'll make your Mojo de Cilantro using mostly flat leaf parsley as my hubby and I aren't terrific fans of cilantro :) Wish we were as I love the smell! I'll save making the red sauce for another day.

I appreciate your help!

Deborah
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Hi Kathleen.... Yes I guess those recipes are quite famous now but what it doesn't mention is the type of potato used for the papas arrugadas (wrinkly potatoes) should be the type called 'papas bonitas', a special kind of potato which gives it that great flavour. It is correct in mentioning the heritage potatoes, and some which only grow here and in the Andes. My favourite are the heritage black-skinned ones, often called the 'cadillac' of the potato world, here called papas negras yema de huevo, or black egg yolk potatoes, because they are a golden colour inside. They have a short growing season and are much more expensive than other potatoes. Here are some of the heritage potatoes grown in Canary Islands. You can see there are many varieties which are never seen in North America. SharonCb Here is a link that might be useful: The Andean Potato in the Canary Islands
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canarybird01
18 years ago
Deborah I'm sorry I'm not more familiar with the potatoes you mention, but the bonitas are quite "floury".
The best ones are called
or black potatoes because the skins are a dark almost purple shade.
The
and the texture is starchy with a wonderful flavour. I hope this helps you narrow it down a little.
Be sure and use plenty of garlic in the green mojo. :-).

Good Luck!

SharonCb
deborah_ps
Original Author
18 years ago
Ah, looks more like a regular brown russet (baker).
Once again, thank you extra for helping me out Sharon!

Deborah
msazadi
18 years ago
Sharon, do they have these in Spain/Portugal also? I have enjoyed looking at them each time you show them, and while I am not a great potato eater, I would love to try those. Maureen
msafirstein
18 years ago
Boy the Wrinkled Potatoes sure look good and such an interesting recipe too.

I just might have to try these!

Michelle
canarybird01
18 years ago
Deborah and Maureen I forgot to mention, but these potatoes are unique to Tenerife and are small.....ranging from the size of a walnut to that of a small apple, but mostly around the size of a large egg, and with a nutty flavour. The knobbly ones seem to taste the best.

Michelle maybe you can come to the island for a holiday one day and taste them as done by a local cook! :-)

The ones with the dark skins, called "papas negras yema de huevo" (black egg yolk potatoes....called that because the interior is a pale yellow) are an ancient potato seen only here in Tenerife and in the Andes of South America. Their flavour is wonderful and when I can find any of those I buy as many as I can. The papas bonitas are also part of a strain seen in the Andes as well. Here's a pic of some of the potato strains seen locally:

Photo from www.fruittoday.com

Here's an interesting article at the link below about the potatoes found on Tenerife.

SharonCb

Here is a link that might be useful: The Ancient Potatoes of Tenerife
wizardnm
18 years ago
cute little faces on some of those potatoes...

Nancy
dedtired
18 years ago
Nanyc I didn't even see the faces until I read your comment and now I can't not see them. They are little cuties.

The wrinkled potatoes look wonderful. Sharon, funny to think that you're not familiar with a Russet potato.
canarybird01
18 years ago
Nancy you're right about thoe cute little faces. I also didn't notice them until you mentioned it.

Pam after looking it up I see that russet potatoes are a North American variety which is why I don't know them, although I've probably bought them without knowing when I've been back in Canada on holiday. King Edward potatoes are also sold here but I don't know if they are seen in N.America or if they have another name there.

SharonCb

Canarybird's salted whole potatoes

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