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	<title>papas arrugadas - Adeje.com</title>
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		<title>Papas Arrugadas: The Wrinkly Potatoes Everyone in Tenerife Loves</title>
		<link>https://adeje.com/papas-arrugadas/</link>
		
		<dc:creator><![CDATA[Ana Maria]]></dc:creator>
		<pubDate>Tue, 11 Mar 2025 09:52:23 +0000</pubDate>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Local Cuisine]]></category>
		<category><![CDATA[Word of the day]]></category>
		<category><![CDATA[Canarian food]]></category>
		<category><![CDATA[mojo sauce]]></category>
		<category><![CDATA[papas arrugadas]]></category>
		<category><![CDATA[Tenerife cuisine]]></category>
		<category><![CDATA[traditional recipes]]></category>
		<guid isPermaLink="false">https://adeje.com/?p=3176</guid>

					<description><![CDATA[<p>What is it? Papas arrugadas literally means “wrinkled potatoes,” and yes — that’s exactly what they are. These small,...</p>
<p>The post <a href="https://adeje.com/papas-arrugadas/">Papas Arrugadas: The Wrinkly Potatoes Everyone in Tenerife Loves</a> first appeared on <a href="https://adeje.com">Adeje.com</a>.</p>]]></description>
										<content:encoded><![CDATA[<h3 class="" data-start="433" data-end="448">What is it?</h3>
<p class="" data-start="450" data-end="817"><strong data-start="450" data-end="469">Papas arrugadas</strong> literally means “wrinkled potatoes,” and yes — that’s exactly what they are. These small, salt-boiled potatoes are a staple of <strong data-start="597" data-end="617">Canarian cuisine</strong>, often served with <strong data-start="637" data-end="651">mojo picón</strong> (spicy red sauce) or <strong data-start="673" data-end="687">mojo verde</strong> (herby green sauce). Soft on the inside and salty on the outside, they’re rustic, ridiculously satisfying, and weirdly addictive.</p>
<p class="" data-start="819" data-end="927">But don’t be fooled by their humble look — these little guys are <strong data-start="884" data-end="904">culinary royalty</strong> in the Canary Islands.</p>
<h3 class="" data-start="934" data-end="964">A Potato with a Salty Past</h3>
<p class="" data-start="966" data-end="1134">Back in the day (we’re talking 17th century), potatoes were one of the first crops introduced to the islands from the Americas. And Canarians? They made them their own.</p>
<p class="" data-start="1136" data-end="1382">Without much fresh water to spare, locals started boiling the potatoes in <strong data-start="1210" data-end="1222">seawater</strong> or super salty water. This not only saved water, but also created that <strong data-start="1294" data-end="1321">signature wrinkled skin</strong> and a salty crust that made the potatoes strangely… perfect.</p>
<p class="" data-start="1384" data-end="1624">They were cheap, filling, and could be dressed up with sauces or eaten straight. Over time, they went from “survival food” to <strong data-start="1510" data-end="1531">national treasure</strong> — and now, you’ll find papas arrugadas on every menu from beach bars to gourmet restaurants.</p>
<h3 class="" data-start="1631" data-end="1680">How They’re Made (Spoiler: It&#8217;s Simple Magic)</h3>
<p class="" data-start="1682" data-end="1699">All you need are:</p>
<ul data-start="1700" data-end="1827">
<li class="" data-start="1700" data-end="1750">
<p class="" data-start="1702" data-end="1750">Small potatoes (ideally from the Canary Islands)</p>
</li>
<li class="" data-start="1751" data-end="1776">
<p class="" data-start="1753" data-end="1776">A heroic amount of salt</p>
</li>
<li class="" data-start="1777" data-end="1827">
<p class="" data-start="1779" data-end="1827">Water (or seawater if you want to go full local)</p>
</li>
</ul>
<p class="" data-start="1829" data-end="2016">They’re boiled until all the water evaporates, and then left in the pot to <strong data-start="1904" data-end="1923">wrinkle and dry</strong>, forming a salty white crust. Do not rinse them — <strong data-start="1974" data-end="2014">that salt is part of the experience.</strong></p>
<p class="" data-start="2018" data-end="2074">And yes, the skin stays on. These aren’t fussy potatoes.</p>
<h3 class="" data-start="2081" data-end="2120">Team Mojo Picón or Team Mojo Verde?</h3>
<p class="" data-start="2122" data-end="2238">The truth is: <strong data-start="2136" data-end="2182">you can’t eat papas arrugadas without mojo</strong>. It’s illegal. (Okay, not really — but it should be.)</p>
<ul data-start="2239" data-end="2339">
<li class="" data-start="2239" data-end="2284">
<p class="" data-start="2241" data-end="2284"><strong data-start="2241" data-end="2255"><a class="wpil_keyword_link" href="https://adeje.com/mojo-picon/" title="Mojo Picón: The Spicy Canarian Sauce That Starts Debates at Dinner" data-wpil-keyword-link="linked" data-wpil-monitor-id="105">Mojo picón</a></strong> brings smoky, spicy drama.</p>
</li>
<li class="" data-start="2285" data-end="2339">
<p class="" data-start="2287" data-end="2339"><strong data-start="2287" data-end="2301">Mojo verde</strong> offers garlicky, citrusy freshness.</p>
</li>
</ul>
<p class="" data-start="2341" data-end="2454">👉 Want to know more about mojo? Check out <a title="🔥 Mojo Picón: The Spicy Canarian Sauce That Starts Debates at Dinner" href="https://adeje.com/2025/03/12/mojo-picon/" data-start="2384" data-end="2453">our full guide here</a>.</p>
<p class="" data-start="2456" data-end="2557">Whichever you choose, dip generously. Then dip again. Then mop up the rest with bread. No shame here.</p>
<h3 class="" data-start="2564" data-end="2641">Have you tried papas arrugadas? What’s your favorite mojo — red or green?</h3>
<p class="" data-start="2643" data-end="2720">Honestly, it’s not even a fair question.<br data-start="2683" data-end="2686" /><strong data-start="2686" data-end="2717">You’ll ask for both. Twice.</strong> 😏</p><p>The post <a href="https://adeje.com/papas-arrugadas/">Papas Arrugadas: The Wrinkly Potatoes Everyone in Tenerife Loves</a> first appeared on <a href="https://adeje.com">Adeje.com</a>.</p>]]></content:encoded>
					
		
		
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