Add the potatoes into a medium-sized saucepan of cold water. Bring to a boil over medium-high heat. Add the salt and boil the potatoes for 15-20 minutes or until the potatoes start to soften. You should be able to easily pierce the potatoes with a fork. Using a colander, drain the water carefully as it will be hot.. 1¼ pounds (about 1 kg) of small, quick-cooking potatoes. ¼ cup of coarse sea salt. Large stockpot. Time needed: 40 minutes. Wash the potatoes well and place them in a large stockpot. Cover the potatoes with cold water and add the sea salt. Boil the potatoes until just cooked through, about 20 minutes.
Canarian potatoes papas arrugadas, wrinkled spuds, boiled in strong sea salt, baked dry and
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Instructions. Wash and scrub the potatoes leaving the skin on. Put them in a pan (try to arrange in a single layer) and add the salt and water to cover. Bring to a boil and cook, partially covered, on a low heat, until tender. It should take about 20 minutes, depending on the size of your potatoes.. Wash the potatoes well and place them in a large stock pot filled with hot water and sea salt. Boil until the skins start to pucker, around 20 minutes. Drain off any excess liquid. Serve your Canarian potatoes with mojo verde, mojo rojo or your favorite sauce.
