How to make the perfect papas arrugadas â recipe | Felicity Cloake's How to make the perfect â¦
These compulsively snacky salt-crusted spuds are a Canary Islands favourite â and an unusual but excellent way to cook our own early-summer crop If youâve ever visited the Canary Islands, youâll be familiar with papas arrugadas â often translated, somewhat unappetisingly, as âwrinkly potatoesâ â which pop up on every menu there. And not, generally, as a side dish, but as a standalone snack to be enjoyed with drinks. I do love a place that takes the spud seriously, and perhaps itâs not that much of a surprise, given that the first potatoes to reach Europe passed through the Canaries on their way from Peru, which, along with the similarity between the rocky soils of the Andes and the islands, probably accounts for the long history of cultivation. Though many unusual early varieties are still grown for local sale, the Canaries imports both seed and fresh potatoes from the UK (king edward and arran banner have become quinegua and arambana). Once upon a time, ships would leave the islands laden with winter tomatoes for the British market, and return full of tubers. For this recipe, however, youâll need new season potatoes with thin, delicate skins, and small enough to
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