It is called “Papas Arrugás” to a way of cooking potatoes, characteristic of the Canary Islands. It is used mainly in the type of potato in concrete, the beautiful potato, can be used other types existing in the Canary Islands.
In 2016, “Papas Arrugás” were proclaimed gastronomic wonder of Spain in a contest promoted by Allianz Global Assistance, getting the first place by popular vote through the internet.
PAPAS ARRUGADAS (serves 5 or 6)
1kg of new potatoes
1 or 2 spoons of sea salt
Wash the potatoes and cook it without peeling it.Cook it for 20 min., remove it from the water, and drain it well.Put the potatoes once again in the pan and put them to dry in the fire until the water evaporates and forms a salt cover in its skin. Stir once in a while and serve it immediatelly.
PICON SAUCE (serves 8 or 10)
4 dried bell peppers
2 to 4 cloves of garlic
1 to 2 dried red chilles
½ dessert spoon of flour
½ table spoon of sea salt150 ml aceite de oliva 150 ml olive oil
some old bread
vinegar for seasoning
Put the pepper in hot water for 30min. Remove it from water and drain it well. With an electric mixer, prepare a thin paste with peppers, cumin, garlic, guindilla and salt. Little by little, add the olive oil, according to the desirable consistence, adding water and bread. Season it with vinegar. For its conservation, pour the sauce in a crystal recipient , cover it with olive oil and close it hermetically.