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Papas Arrugadas

If you are in Spain, the type of potatoes to use for this recipe are called "papa bonita" (beautiful potato) or "papa negra" (black potato). Unfortunately, it is challenging to find those two variety in the US. Luckily the Union Square Farmers Market has an abundance of other types of potato this time of year, to make up for the fact that there is barely anything else. For you to achieve the best results, you must choose smaller sized potato: the size of a ping pong ball or smaller. If you can, pick them all in similar sizes. Though, don't go crazy, it's just a potato dish.

With that said, our favorite type of potato for this preparation is called the German Butterball. FYI - Mountain Sweet Berry Farm has the best ones.

Papas Arrugadas Recipe

Ingredients
500 grs Potato, preferably small ones
130 grs Sea Salt
Water, until it covers the potatoes by one finger.

Preparation
Wash the potatoes with warm water to get rid of any dirt. Add all the ingredients to a medium size pot and bring it to a boil. Reduce to a simmer, cover the pot and let it cook for about 15 minute approximately. Make sure the potatoes are cooked with the help of a fork. Drain all the water out and return the pot to the fire, uncovered, to ensure we dry the potatoes and no water is left in the pot. You can also do that by heating them in the oven, or use the microwave (if that's your thing.)

It goes well with fish, meat or just as a snack. Traditionally it is served with a sauce called "mojo" which is mainly made with pepper (green and red), garlic, salt, pimentón, cumin or coriander, olive oil, vinegar, parsley, water, saffron and tomato. We understand that you might not have time for all that, so just try your version of the Marie Rose Sauce. Just don't tell others you got that idea from us.

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