SHRINKEN POTATOES (Papas arrugadas)
The shrinken potatoes are a recipe from our sea people, early in the 16th century, that soon become a tradition. Brought back from South America, the first papas established here soon.
2 lb organic potatoes, little or medium sized. (Best if you can find them rounded, with many eyes, dark skinned with yelow flesh)
1 lb seasalt (not treated)
Fresh clean water, enough to cover the potatoes
The shrinken potatoes are a recipe from our sea people, early in the 16th century, that soon become a tradition. Brought back from South America, the first papas established here soon. We still keep a lot of ancient, tasty, unique potatoes. The old recipe is to cook the potatoes (not peeled) with sea water and about 1 lb. of fresh sea salt picked from the shore per each 2 lb. of potatoes. Donīt worry! The potatoes wonīt be salty at all! Usually you don't live at seashore today, so this is the way we do it:
First, clean the potatoes carefully. Then put them in a deep saucepan, add all the salt (trust me!), and cover with water just to the level of the potatoes.
Cook to boiling point and keep it so, half covered, for about 15-20 minutes. The time will depend on the consistency and size of the potatoes, so from 10 minutes ahead have a look and prick one potato with a knife to see if they are cooked. When they are ready, lower the gas to minimum and carefully drip the water from the saucepan, so only potatoes remain and a little water on the bottom.
Place the saucepan again on the fire. Now we are drying them: it is quite important. Move the saucepan up and down while the water evaporates, and the potatoes turn shrinken, with a snowy look.
To serve, pour some mojo in your dish, take a potato, peel it (better with you hands), and enjoy.
Hope you all enjoy these recipes!
See other recipes submitted by Chet Day