Authentic Canarian Papas Arrugadas (Wrinkled Potatoes Recipe)

Learn how to make papas arrugadas, the classic salt-crusted Canarian potatoes. This simple Spanish side or tapas is excellent with mojo verde or mojo rojo.

Papas arrugadas, also called wrinkled potatoes or Canarian potatoes, are a traditional dish from the Canary Islands. Potatoes have been grown there since the 1600s, and this preparation remains a regional favorite.

These small, salty potatoes make an easy side dish or tapas and pair beautifully with vibrant sauces like mojo verde and mojo picón.

What Are Papas Arrugadas?

Papas arrugadas are small potatoes boiled in heavily salted water until their skins wrinkle and a salty crust forms. The name literally means “wrinkled potatoes,” referencing the puckered skin that develops during cooking. They are typically served with sauces such as mojo verde (a green herb sauce) or mojo picón (a spicy red sauce).

The technique is straightforward: boil the potatoes in salted water until fork-tender, then drain and allow them to dry briefly so the salt crust forms. The result is a creamy interior with a slightly salty, textured skin that complements bold, tangy sauces.

Why This Recipe Works

This recipe succeeds because it uses a few quality ingredients and minimal effort. All you need are potatoes, coarse salt, and water. The cooking time is short—about 20 minutes—so you can have a tasty side dish ready quickly.

The heavy salt in the cooking water draws moisture from the skins, creating the characteristic crust and concentrating flavor. Paired with a zesty mojo verde or a smoky, spicy mojo rojo, papas arrugadas become an irresistible accompaniment to many meals.

Best Potatoes To Use

Choose small, waxy potatoes—baby, new, or fingerling varieties work best. Waxy potatoes hold their shape during boiling and have a naturally creamy texture that complements the salty crust. Aim for potatoes of similar size to ensure even cooking.

How To Make Papas Arrugadas

1. Wash the potatoes well to remove any dirt; do not peel them. Small scrubbing brushes are handy for cleaning.

2. Put the potatoes in a large pot and cover with hot water. Add plenty of coarse sea salt—the generous amount is what forms the crust.

3. Bring to a boil and cook until the skins begin to pucker and the potatoes are fork-tender, about 20 minutes depending on size.

4. Drain the water, then place the pot over low heat and shake gently to evaporate excess moisture and encourage wrinkling. Let them dry briefly on the hob so the salt crust sets.

5. Serve warm with mojo verde, mojo rojo, or your preferred sauce.

How To Serve Canary Potatoes

Papas arrugadas are served as a tapa or side. Offer sauces on the plate or in small bowls for dipping. Mojo verde is fresh and herbaceous; mojo rojo is smoky and spicy—both are traditional and excellent choices.

These potatoes also work cold in salads. Toss chilled, halved papas arrugadas with a vegan mayo or a touch of mojo for a Canarian-style potato salad. Leftovers can be pan-fried with olive oil for a crisp, flavorful snack.

Top Tips For Success

1. Use small waxy potatoes for the best texture and even cooking.
2. Do not peel the potatoes; the skins are key to the dish.
3. Rinse and scrub potatoes well before cooking.
4. Start with boiling water to reduce overall cooking time.
5. Use plenty of coarse sea salt in the cooking water to form the crust.
6. Cook until fork-tender but not falling apart—about 20 minutes for baby potatoes.
7. After draining, return the pot to low heat and shake gently to evaporate excess water and create the wrinkled finish.
8. Serve immediately with mojo verde, mojo rojo, or simply with extra coarse salt.
9. Cool leftovers can be used in salads or sautéed for a new texture.

If you enjoy this recipe, leave feedback and a rating. Share it with friends and family to spread the Canarian flavors!