🇪🇸 Spain · Food
Papas Arrugadas con Mojo Picón (Wrinkled Potatoes with Spicy Sauce)
By eatmundo · July 7, 2026
A culinary emblem of the Canary Islands, Papas Arrugadas are "wrinkled potatoes" boiled in incredibly salty water until tender, then dried to form a characteristic salty crust. They are traditionally served with Mojo Picón, a vibrant and spicy red sauce made from peppers, garlic, and spices, creating a truly unforgettable taste of the islands.
Ingredients
check them off as you prepareHow to Make It
- 1
Thoroughly wash the 800g of small, waxy potatoes (such as new potatoes or fingerlings); do not peel them. Place the clean potatoes in a large, heavy-bottomed pot. The skins are essential for the 'wrinkled' effect and flavor.
- 2
Add 200g of coarse sea salt to the pot, distributing it evenly over the potatoes. Pour in 750ml of water, ensuring the potatoes are just barely covered. The high concentration of salt is key for the unique taste and texture.
- 3
Bring the water to a rolling boil over high heat, then reduce the heat to medium-low, cover the pot, and simmer for about 20-25 minutes. The potatoes should be tender when pierced with a fork, but not falling apart.
- 4
Once the potatoes are tender, carefully drain any remaining water from the pot. Return the pot to very low heat (or remove the lid and turn off the heat, letting residual heat do the work). Stir them gently for 5-7 minutes, allowing the excess moisture to evaporate and their skins to 'wrinkle' and form a delicate, salty crust. You'll hear them softly 'sing' as they dry.
- 5
While the potatoes are 'wrinkling', prepare the Mojo Picón. Roast 1 large red bell pepper until softened and slightly charred, then peel and deseed it. In a blender or food processor, combine the roasted pepper, 3 cloves of garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp cayenne pepper (adjust to your spice preference), 2 tbsp white wine vinegar, and 1 slice of stale bread (crumbled).
- 6
Begin blending the Mojo ingredients. Gradually drizzle in 100ml of olive oil while blending until a smooth, emulsified sauce forms. Season the Mojo Picón with salt to taste. The sauce should be vibrant, slightly thick, and have a beautiful balance of savory, smoky, and spicy notes.
- 7
Serve the warm Papas Arrugadas immediately, piled high on a serving platter, alongside a generous bowl of freshly made Mojo Picón. Guests can dip the rustic potatoes directly into the spicy sauce, savoring the authentic flavors of the Canary Islands.
Frequently Asked Questions
What type of potatoes should I use for authentic Papas Arrugadas?+
Small, waxy potatoes such as new potatoes or baby potatoes are ideal. Their thin skins cook down to create the distinctive wrinkled texture and salt crust.
How do I ensure my Papas Arrugadas get their characteristic "wrinkled" appearance?+
After boiling the potatoes in very salty water until tender, drain most of the water and continue to cook them over low heat, shaking the pan, until the remaining salty residue dries and coats the skin, causing them to wrinkle.
What is the role of bread in Mojo Picón, and can it be omitted or substituted?+
Bread acts as a thickener and helps to emulsify the sauce, giving it body. While it can be omitted for a thinner sauce, a small amount of roasted almond or a tiny bit of gluten-free thickener could be used as a substitute.
What is a common mistake when preparing Mojo Picón, especially regarding its texture?+
A common mistake is not adding enough olive oil gradually, which can result in a thick, pasty sauce instead of a smooth, emulsified one. Keep adding oil until the desired consistency is achieved.
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