Canary Potatoes with Salsa and Chimichurri – Papas Arrugadas are one of the most famous foods from the Canary Islands. Whether you visit Tenerife, Gran Canaria or any of the other islands, you will be able to taste them everywhere.
Potato cultivation began on the islands in the 17th century after the discoverers from America brought the tuber to Europe and it was no longer just used as an ornamental plant. Canarian locals still call the potatoes papas (they’re called patatas in mainland Spain), just like in most Latin American countries.
Which potatoes to use for canary potatoes with salsa and chimichurri?
The best varieties are of course the varieties Papa Negra from Tenerife and Papa Bonita from Gran Canaria. Most likely you are having a hard time getting hold of these ideal potatoes for papas arrugadas. So let’s use local small and quick-cooking potatoes, such as triplets.
How do the Canarian potatoes get so salty?
The salty crust that forms on the skin is arguably the best thing about Canarian potatoes.
The most authentic way would be to cook the papas arrugadas in seawater like the locals do. But not everyone lives on the North Sea or the Baltic Sea (they could actually cook it there with seawater), so we season our potatoes with sea salt.
Be sure to use sea salt for the preparation, as normal salt (rock salt) is significantly saltier than sea salt. With the amount of salt used, the Canarian potatoes would probably be inedible!
On the islands, these delicious potatoes are served with the famous sauces Mojo Picón (red and slightly spicy) and Mojo Verde (refreshing and green). But I opted for a combination of Italian tomato salsa and Argentinian chimichurri with fresh herbs. Try it and you will be amazed!
if you like our canary potatoes with salsa and chimichurri, you might also be interested in these dishes:
- Potato rösti with quince and pear jelly
- quick and inexpensive potato goulash
- Potato wedges with cheese and jalapenos dip
- Potato salad with coriander pesto
- Ayurvedic dosa with coconut potatoes
Canary Potatoes with Salsa and Chimichurri
- 1 kg potatoes little, triplets
- 250 grams Sea-salt*
- Wash the potatoes thoroughly as they are eaten with the skin on.
- Put the potatoes in a saucepan, add the sea salt and fill up with water.
- Cook for about 20 minutes or until the potatoes are tender.
- Drain the potatoes well and steam until the potatoes are coated with a thin layer of salt.
- Wash tomatoes, cut in half and remove stalks.
- Wash jalapenos, cut in half and remove seeds.
- Peel and halve the garlic clove and onion.
- Heat a frying pan on the stove without oil and place the tomatoes, onions and garlic cut-side down in the pan and roast. Scatter the sugar over the top and let it caramelize slightly.
- Now puree all the ingredients (except the cilantro) in a blender into a salsa.
- Rinse the cilantro, shake dry and chop. Stir the coriander into the salsa and season with salt, pepper and possibly a little more sugar.
- Wash herbs and shake dry. Pluck the thyme and oregano from the stems. Chop very finely.
- Peel onion and garlic. Chop very finely.
- Finely crumble the bay leaf.
- Put the herbs, onion and garlic in a mortar with the spices. Add the juice of the lime. Now everything is crushed and ground into a paste.
- Now the mass is poured with the olive oil, which creates a thick emulsion (similar to a pesto).
- Halve the peppers or chili, remove the seeds, remove the white partitions and dice very finely. Stir into the mass.
- The chimichurri should sit for at least 1 to 3 days so that all the flavors can unfold.
- Tip: The sauce can be stored in a sealed jar in the refrigerator for several weeks.
- The Argentinian herb sauce is also a great dip for vegetables and potatoes from the grill or from the oven. Just try it!
Arranging and serving:
- Serve potatoes as a side or as a vegan main course with salsa and chimichurri.