Papas arrugadas are wrinkled potatoes that are a traditional dish from the Canary Islands. They are cooked in salt water and served with a spicy sauce called mojo picón. Papas arrugadas are a staple of the local cuisine and a symbol of the island’s identity. They are also easy to make and delicious to eat.

If you live in Gran Canaria, you probably know how to prepare papas arrugadas at home, or where to find the best ones in your neighborhood. But do you know the history and the secrets of this humble but tasty dish? In this blog post, I will share with you some interesting facts and tips about papas arrugadas that you may not know.

• Papas arrugadas are made with a special variety of potatoes called “papa bonita” or “papa negra”, which are native to the Canary Islands. They have a thin skin and a yellow flesh, and they are rich in starch and minerals. They are also very resistant to drought and pests, which makes them ideal for the island’s climate.
• Papas arrugadas are cooked in water with a lot of salt, traditionally sea salt. The salt helps to create a crust on the skin of the potatoes, which gives them their characteristic wrinkled appearance. The salt also enhances the flavor and preserves the nutrients of the potatoes.
• Papas arrugadas are served with mojo picón, a sauce made with garlic, red peppers, vinegar, cumin, paprika, salt and olive oil. Mojo picón is spicy and tangy, and it adds a contrast to the mildness of the potatoes. There are different versions of mojo picón, depending on the region and the personal taste of each cook. Some people add bread crumbs, almonds, cheese or parsley to thicken or enrich the sauce.
• Papas arrugadas are usually eaten as a starter or a side dish, but they can also be a main course if accompanied by meat, fish or cheese. They are popular in restaurants, bars and homes, and they are often served in clay pots or wooden bowls.
• Papas arrugadas have a long history that dates back to the 16th century, when the Spanish colonizers brought potatoes from South America to the Canary Islands. The potatoes adapted well to the island’s soil and climate, and they became a staple food for the local population. The original way of cooking papas arrugadas was in seawater, which gave them their salty flavor. Later, when salt became more available and cheaper, people started to use it instead of seawater.

Papas arrugadas are more than just potatoes. They are a part of the culture and the identity of Gran Canaria and the Canary Islands.