Papas arrugadas

Name: Papas arrugadas
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g baby potatoes; 150 g + 1 tsp coarse sea salt, pepper; 1⁄2 Federation Parsley; 10 Stem(s) Coriander; 2 Garlic cloves; 1 knife tip ground cumin; 1 TABLESPOON Sherry Vinegar; 6 TABLESPOONS good olive oil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

In the Canarian Islands, Papas arrugadas are considered as a real traditional dish. Here, the Canarian salt shriveled potatoes really provide a holiday feeling on the plate.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g baby potatoes
150 g + 1 tsp coarse sea salt, pepper
1⁄2 Federation Parsley
10 Stem(s) Coriander
2 Garlic cloves
1 knife tip ground cumin
1 TABLESPOON Sherry Vinegar
6 TABLESPOONS good olive oil

Directions

1
Wash the potatoes thoroughly with the skin. Put them in a saucepan with 150 g salt and pour on enough water so that the potatoes are not completely covered. Bring to the boil covered and cook for about 40 minutes.
2
Remove the lid and swivel the potatoes more often until the cooking water has evaporated and a salt crust has formed on the potatoes.
3
For the mojo herbs wash, shake dry, pluck off leaves and chop. Peel garlic, chop finely. Mix with herbs, cumin, vinegar and oil. Season to taste with salt and pepper. Arrange potatoes with the mojo and sprinkle with sea salt.