Soup du Barry
45 min · 283 kcal · Mediterranean
Papas Arrugadas
Canary Islands wrinkly potatoes: small waxy potatoes boiled in heavily salted water until tender, then dried over the heat until the skins wrinkle and bloom with a fine white salt crust. Served with a mortar-pounded mojo rojo of garlic, cumin and paprika.
Instructions
- Scrub 300 g of small waxy potatoes well under cold water but leave the skins on, the skin is what wrinkles. Try to use potatoes of a similar size so they cook evenly.
- Put the potatoes in a small saucepan in a single tight layer, add 500 ml of water so they are barely covered, and stir in 40 g of coarse sea salt. Bring to the boil over high heat, then lower to a steady simmer, cover and cook 20 minutes, until a skewer goes through with no resistance.
- While the potatoes cook, make the mojo rojo: pound 1 peeled garlic clove with 0.5 tsp of cumin seeds and a pinch of salt in a mortar until you have a smooth paste.
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365kcal
7gprotein
53gcarbs
16gfat
10gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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