Papas arrugadas, the famously wrinkly little potatoes from the Canary Islands, are boiled in salty water until their skins wrinkle, turn white, and then served with red and/or green mojo sauce. They're a great side dish, snack, or tapas dish.
With my love of plant-based cooking and my Spanish heritage in the mix, I'm drawn to dishes like this that are vibrant, simple, and great for omnivores and vegans alike.
Papas arrugadas with mojo rojo and mojo verde are exactly that - naturally vegan, brimming with Canary Island flavor, and perfect for serving alongside other favorites like my Vegan Spanish Omelette (Tortilla Española) or Vegan Paella. Tapas night, sorted… now all you need is a glass of sangria.
These Canarian Potatoes are traditionally served with mojo rojo (the red sauce) and sometimes mojo verde but I love putting them side by side so everyone gets to dip and choose! This dish is one of my go-to game day appetizers. They're salty, crispy, and perfect with a cold beer.
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Why I Love This Recipe
- salty on the outside but remain creamy soft on the inside
- naturally vegan, vegetarian, and delicious enough to please omnivores too -making them perfect for any table
- served with bold, garlicky red mojo and/or bright, herby green mojo
- authentic flavors of the Canary Islands
- simple ingredients but big flavor
- made for sharing with friends as an appetizer or for tapas night
Ingredients
What Salt Should I Use For Papas Arrugadas?
You don't have to track down Canary Island sea salt to enjoy papas arrugadas. Though if you ever find "sal marina gorda" (large sea salt) from the islands, grab it!
Traditionally, the dish is made with coarse local sea salt, which doesn't dissolve completely as the water boils, leaving that signature white, salty crust on the wrinkled potatoes. If you can't get it, kosher salt or any coarse sea salt works fine. Just avoid regular table salt, since it dissolves too quickly.
For a similar authentic vibe, you can also opt for chunky Mediterranean or Celtic sea salt.
What Potatoes Should I Use For Papas Arrugadas?
For truly authentic papas arrugadas, Canarians use "papas antiguas canarias." These are small heirloom potatoes grown in the islands' volcanic soil, which naturally gives them a unique, slightly salty flavor and helps their skins wrinkle beautifully as they cook.
Outside the Canary Islands, those gems can be hard to find, but you can still get delicious results with baby new potatoes, fingerlings, small red potatoes, or little Yukon Golds. The key is choosing spuds that are small with thin, delicate skins, so they soak up the salty water and develop that iconic crinkled finish.
See the printable recipe card for quantities and a full list of ingredients.
Mojo Rojo & Mojo Verde
No Canarian potatoes are complete without their famous sidekicks: mojo rojo and mojo verde. The red one brings smoky, garlicky flavor and a little heat, while the green is fresh, herby, and bright. Traditionally, the papas are paired with the red sauce, but I love serving both, so everyone can pick their favorite.
And the best part is how easy they are to make! Just toss the ingredients into a blender, give it a quick whiz, and in less than 5 minutes, you've got two incredible sauces ready to dip.
Variations For the Sauces
- Some home cooks on the islands (and in Spanish cookbooks) add a little stale bread (or breadcrumbs) to thicken both the mojo sauces I provided with the recipe.
- You can skip the green pepper altogether in the mojo verde and let the cilantro do the work.
- Traditionally, mojo is made with a mortar and pestle, as you can see in my Mojo Picón (Canarian Red Pepper Sauce) and Cuban Mojo Criollo Recipe. Purists will tell you nothing beats the old-school method (and I agree!), but I also happily blend away these two mojo recipes. In fact, my mojo picón recipe is the very same mojo rojo you see in the recipe card. The only difference is that in this version, I give it a quick whirl in the blender with a little less heat.
How To Make Papas Arrugadas
See the complete printable recipe card with the sauces below for the details.
Step 1: Place the potatoes in a saucepan and cover with just enough water to submerge most of them. Stir in coarse salt.
Step 2: Bring the water to a boil and cook until the potatoes are fork-tender, about 20 minutes, depending on their size. While they boil, make the two mojo sauces.
Step 3: Once tender, drain most of the water, leaving just a thin layer at the bottom of the pan. Continue cooking over medium to low heat until the remaining water evaporates.
Step 4: Shake the pot frequently to coat the potatoes in the salt left behind, letting the skins wrinkle and form a salty crust. Serve warm with mojo rojo and mojo verde for dipping.
Top Tips
- Use the tiniest potatoes you can find. A golf-ball size or smaller is ideal.
- Don't peel! The magic is in those crinkled, salty skins.
- After draining, let the potatoes dry in the pot and give them a shake frequently. That's how the white crust forms.
- Make both mojos! They are both easy! You can make them in the traditional mortar-and-pestle to retain their ideal texture and depth.
- Go heavy on the salt. The water should taste like the ocean (promise, the inside stays perfectly creamy, not salty). Most of it stays in the water, and only a thin, crusty layer clings to the potatoes. I like to use between 2-3 tablespoons of coarse salt per pound of potatoes (with roughly 4 cups of water), but you can dial it up or down depending on how salty you like them.
How To Serve Papas Arugadas
Serve them hot: Pile the wrinkly potatoes straight into a rustic bowl. Serve mojo rojo and mojo verde in bowls next to it. Dunk, drizzle, and double-dip without hesitation.
Skip the forks: They're meant to be eaten as finger food.
Pair with other tapas: On the islands, papas often share the table with grilled veggies and bread.
Recipe FAQS
Yes, you can use regular table salt if that's all you have, but it's not ideal. Traditional papas arrugadas are boiled in very salty water made with sal gorda (chunky sea salt). Those big crystals dissolve more slowly, which is what creates the classic white, flaky crust on the potato skins. Fine table salt dissolves completely, so you'll still get salty, tender potatoes, but you'll miss out on that signature wrinkled, salty finish.
The trick is to let them finish in a little bit of the salted water and let it evaporate. Keep the pot on low to medium heat and gently shake it. This dries the skin and leaves that signature salty crust.
Don't leave me hanging! Drop a comment and tell me how these papas arrugadas turned out! What did you think of the sauces? Was it love at first bite? Surprisingly edible? And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
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Papas Arrugadas (Wrinkled Potatoes)
Ingredients
For the Papas Arrugadas
- 1 pound baby potatoes small, waxy varieties with skins on
- 3 tablespoons coarse sea salt*
- water enough to just cover the potatoes - if some edges stick out, that is fine.
For Mojo Verde
- 1 cup fresh cilantro packed
- ½ green bell pepper or any green pepper
- 3 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or sherry
- 1 teaspoon cumin seeds or ground
- ½ teaspoon salt to taste
For Mojo Rojo
- 2 roasted red bell peppers skins removed; For convenience, I use a well drained 12-ounce jar of already roasted red peppers.
- 3-4 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or sherry
- ½ teaspoon smoked paprika
- ½ teaspoon cumin ground or seeds
- ½-1 teaspoon chili flakes or any spicy red pepper like a calabrian from a jar
- ½ teaspoon salt to taste
Instructions
- Cook the potatoes: Rinse the baby potatoes but don't peel them. Place them in a large pot and add just enough water to cover most of the potatoes. It's totally fine if a few edges stick out. Sprinkle in the salt and bring to a boil, then reduce slightly to a steady simmer. Cook about 20 minutes covered, or until a fork or knife slips in easily.
- Wrinkle them up: Drain the water, leaving a thin layer of water at the bottom with the salty residue. Put the pot back on medium heat and gently shake occasionally until the skins dry, the water evaporates, and the potatoes get a white, wrinkly, salty coat. Turn off the heat.
- Make Mojo Verde: Add the cilantro, green pepper, garlic, vinegar, salt, and cumin to a blender or food processor. With the motor running, slowly drizzle in the olive oil until everything blends into a smooth sauce. (If you're not in the mood for drizzling or you can't, add the oil with everything else. It will still be delicious!)
- Make Mojo Rojo: Add the roasted red peppers, garlic, olive oil, vinegar, paprika, salt, cumin, and chili flakes (or spicy red pepper). Blend until everything comes together into a sauce. Pulse just a few times for a rustic, chunky texture, or keep blending if you like it silky-smooth.
- Serve: Pile the wrinkled potatoes into a bowl and serve hot. Spoon over both sauces, or serve them on the side for dunking. Eat them with your fingers, tapas-style if you'd like!
Regi Pearce says
These Canarian potatoes are seriously one of my favorites. Perfectly salty, tender inside, and those mojo sauces take them over the top. I've honestly eaten a whole meal of just these and I still can’t choose which sauce I love more because both are amazing.