Papas arrugadas con mojo: Canary Islands salt-wrinkled potatoes

Canary Islands, Spain

The defining preparation of the Canary Islands — small, whole potatoes (Canarian varieties: Bonita, Negra, Papa Bonita, or Yema de huevo) boiled in an extraordinary concentration of sea salt until all the water evaporates and the salt crystallises on the skin as white wrinkles. Served with two mojos: mojo rojo (red chilli, garlic, cumin, vinegar) and mojo verde (green — coriander or parsley, garlic, cumin, vinegar, olive oil). The technique is one of the simplest and most distinctive in the Iberian world: not about elaborate cooking but about the correct salt concentration (the water should be as salty as the sea, approximately 35-40g per litre) and the crucial last stage where the water is completely driven off, leaving only crystallised salt on the potato skin.

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