The origin of the Papas arrugás (or wrinkled potatoes) is uncertain.
Some historians venture to mark the Canary Islands as a bridge for the introduction of potatoes in Europe from America.
Its preparation is simple.
- We wash the potatoes, small in size, they should never be peeled.
- In a saucepan add water and plenty of salt. In its origin, seawater was used.
- Cook the potatoes and drain when they are at your point.
- Once we have no water, we put them on the fire again so that they dry and their characteristic crust of salt appears.
Using salt from Lanzarote we will get a special touch taking advantage of the wonderful salt produced in our salt flats.
They can be used as garnish for meat or fish, but also as an appetizer or tapa.
Enjoy your meal!