Papas Arrugadas – Shriveled Potatoes

Summary

Ingredients

• 1 kg potato (s)
• Salt (table salt)

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Instructions

1. Choose the potatoes you like. So far, however, I`ve only tried waxy varieties. Because of the larger surface area with smaller potatoes (e.g. triplets) there is more salt bowl, that`s what I like best.
2. Look for potatoes of the same size as possible (they then need the same cooking time) and as many as can fit in one layer in a saucepan. Do you want fewer potatoes, take a smaller pot, do you want more, a larger one.
3. Wash the potatoes and place them side by side in the pot. Pour in water to loosely 3/4 of the potato height. Salt on it - twice as much as you would use with jacket potatoes. I know this information is unsatisfactory for inexperienced cooks. But even after rummaging through several online and offline recipes, I couldn`t find any information about it. Is a matter of experience and taste. As a clue for the very inexperienced: try the water, it should be a tad saltier than soup.
4. Set the temperature to full power. Bring to the boil, turn down a little depending on the stove, but it should always bubble and steam properly. Do not put a lid on it and let the water boil off (possibly open the kitchen window or take the opportunity to take a steam bath). Depending on the thickness of the potato / water level / pot size etc., this takes 20 to 40 minutes. Better to stay close.
5. Finally, when there is only a little moisture on the bottom, shake the potatoes with the help of a lid in the pot from time to time so that they are covered with the last moisture. But always remove the lid afterwards. The salt becomes frothy with the remaining water, then it can be spread over the potatoes very easily by shaking it. As soon as all moisture is gone, the inside of the potatoes and the pot should be coated with a more or less fine salt crust.
6. Serve immediately or snack cold, in any case do not cover, then draw water and the salt dissolves again.
7. In the Canary Islands, they are served with mojo verde and / or mojo rojo. I now like them with everything I used to make jacket potatoes for.
8. Anyone who has tried both - table salt and sea salt - is welcome to comment and report that I would be interested to know whether you can taste the difference.