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Patatas Canarias (Papas Arrugadas)

Tiny, wrinkly and salty potatoes from the Canary Islands, traditionally cooked in seawater. Often served with a spicy piquant red sauce called Mojo Rojo. 450g miniature waxy potatoes 3 heaped desertspoons of sea salt
  1. Put the potatoes in a pan and just cover with water. Add the salt
  2. Cover with a lid and simmer vigorously for 15 minutes until tender
  3. Drain any remaining water and return to the hob on a very low heat, cover with the lid slightly ajar, and warm for a further 12-15 minutes - the aim is to dry the potatoes whilst leaving a thin layer of salt on their skins. Shake the pan occasionally to help the skins wrinkle up
Serve with Mojo Rojo as a side dish, or part of a Spanish Tapas selection.