Papas Arrugas

You’ll be hard pushed to find a Canarian restaurant that doesn’t serve these little gems. they are fantastic served with fresh cooked fish, and mojo verde

Serves 4 people

1 Kg small potatoes
1/3 cup sea salt (Yes, really!)

Put potatoes in a single layer in a wide pot. Add water to half way up the potatoes (not quite covering the smaller ones).
Add the sea salt (the traditional method used sea water)
Bring the water to a boil and cover the pot with a tea towel (take care the tea towel doesn’t come into direct contact with the flame, or electric element)
Reduce heat to medium, and cook for about 15 minutes until done (the water will evaporate a lot. Don’t top it up)
The skins will begin to wrinkle slightly.
Drain by carefully pouring the excess water out of the pot directly (don’t use a colander; you want as much of the salt to remain as possible)
Turn the heat down the lowest it will go. Put the pan back onto this low heat. It will start to dry the potatoes.
Shake the pot every once in a while to coat the potatoes evenly with the salt.
Serve with Mojo Verde, eat with or without skins

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