Wrinkled Potatoes

Soft, moist, salty potatoes are delicious served with a sauce as an appetizer; or they can accompany a main course.

I was first introduced to this potato dish as Tapas in Spain. It originated in the Canary Islands where it is called Papas Arrugadas, an intriguing name for these tender and tasty potatoes.

It is simply boiled potatoes! What could be easier or more delicious? Select small new potatoes, as they are served whole. The hesitation for this recipe may be that they are high in salt, making them unsuitable for some people.

Diets for which Wrinkled Potatoes are suitable:

Dibaetic, Dairy Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.


Preparation: 5 mins | Cooking: 30 mins | Serves: 4 as a starter

1 kg small potatoes (new or small waxy potatoes, eg Jersey Royals, Ratte, Pink Eye, Charlotte)
1 tbsp salt


COOK the potatoes with salt, in a medium saucepan with water 2/3 covering the potatoes.
COOK 20-30 minutes on a medium temperature until tender.
TURN off the heat and remove the lid allowing any remaining water to evaporate.
REST for 5 minutes before serving. They will then look ‘wrinkled’.


– Serve warm to accompany a fish ormeat dish.
– With a red pepper sauce; or try with“coriander and walnut sauce”.

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