Papas Arrugadas with Mojo Verde

Name: Papas Arrugadas with Mojo Verde
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 4 cups water; 4 tablespoons kosher salt; 1 pound small Yukon gold potatoes (each potato needs to be about the size of a golf ball); 2 cups fresh parsley leaves; 1 1/2 cups fresh cilantro leaves; 1 cup sliced scallions; 1/3 cup red wine vinegar; 3 garlic cloves, peeled; 1 cup olive oil

Getting reviews...

Level: Easy

Total: 35 min
Active: 15 min

Yield: 4 servings

I first learned to make these iconic Canarian potatoes from Chef José Andrés, who introduced me to the simple technique that gives them their signature salty crust. Traditionally known as papas arrugadas, they originated in Spain's Canary Islands, where fishermen would cook small potatoes in seawater. As the water evaporated, a delicate layer of salt crystals formed on the skins, creating potatoes that were deeply seasoned and irresistibly snackable. This version recreates that centuries-old method with a simple salt brine, allowing the potatoes to develop their characteristic wrinkled appearance and savory crust. Paired with a bright, herbaceous mojo verde — a classic Canary Islands green sauce made with fresh herbs, garlic, olive oil and vinegar — they become something truly special. The contrast of the salty potatoes and vibrant sauce is proof that a handful of humble ingredients can create an unforgettable dish.