Papas Arrugadas with Mojo (Rojo & Verde): Authentic Gran Canaria Recipe + Tips
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Papas arrugadas are Canarian “wrinkled potatoes” cooked in very salty water, then dried in the pot to form a salt crust.
They’re traditionally served with mojo rojo (spicy red pepper sauce) and mojo verde (cilantro-garlic sauce).
Total time: 25–30 minutes.
Some flavors have the power to transport us instantly. For me, it’s the scent of Atlantic salt and the sight of small, wrinkled potatoes served in terracotta bowls on a sun-drenched terrace. Whether you are wandering through the steep, winding streets of Tejeda or resting in a leafy plaza in Teror, you quickly realize that on Gran Canaria, Papas Arrugadas aren't just a side dish—they are a symbol of the island’s volcanic soul and the art of the "slow life."
These "wrinkled potatoes" taste best as a reward after a long hike toward Roque Nublo, with the salt crystallizing on the skin just like the sea spray on the coast of Las Canteras.
Why Papas Arrugadas Became a Symbol of Gran Canaria
Papas Arrugadas became a symbol of Gran Canaria not because of luxury, but because of necessity and landscape. The island’s volcanic soil, limited freshwater, and strong Atlantic winds shaped a cuisine that values simplicity, preservation, and local ingredients. Cooking small potatoes in heavily salted water was once a practical way to make them last longer and intensify flavor.
Over time, this method became tradition. Papas Arrugadas reflect the Canarian way of life: using what the land offers, wasting nothing, and letting time do its work. Served with mojo sauces—made from peppers, garlic, oil, and spices brought by sailors and traders—the dish tells the story of Gran Canaria as a crossroads between continents.
Today, these wrinkled potatoes represent more than food. They symbolize island resilience, slow rhythms, and everyday rituals shared at family tables, local bars, and sunlit terraces across Gran Canaria.
Ingredients Papas Arrugadas with Mojo
The Base: Papas Arrugadas
1 kg small "egg" potatoes (waxy varieties like baby new potatoes work best).
250g coarse sea salt (don’t be afraid—the potatoes only take what they need for the crust).
Water (just enough to barely cover them).
A slice of lemon.
The Ritual:
The Volcanic Simmer: Place the cleaned potatoes (skin on!) in a pot. Cover with water just halfway—the traditional way. Add the salt and lemon.
The Transformation: Cook for about 20 minutes until tender. Drain the water completely.
The Wrinkle Magic: Return the pot to the low heat. Gently shake it for a few minutes. Watch as the moisture evaporates, leaving a beautiful white salt crust and those signature wrinkles.
The Soul: The Duo of Mojos
On Gran Canaria, you rarely choose just one. The real experience is the "yin and yang" of the two sauces: the fiery Red and the herbal Green.
1. Mojo Rojo (The Fiery One)
1 red bell pepper (raw for freshness or roasted for depth).
4 cloves of garlic.
1-2 small dried chilis (depending on your heat preference).
1 tsp toasted cumin seeds & 1 tsp smoked paprika.
120 ml olive oil & 30 ml red wine vinegar.
To make: Blend or crush all ingredients into a bold, rustic paste.
2. Mojo Verde (The Fresh One)
A large bunch of fresh Cilantro (the star of the show).
A handful of Flat-leaf Parsley.
3 cloves of garlic & 1 green bell pepper.
1 tsp cumin seeds & a pinch of sea salt.
100 ml olive oil & 2 tbsp white wine vinegar.
To make: Blend the herbs and garlic first, then slowly drizzle in the oil and vinegar until you have a vibrant, emerald-green sauce.
Nutritional Information
(approximate values, per serving – potatoes with both mojos)
Calories: ~320 kcal
Carbohydrates: ~38 g
Protein: ~5 g
Fat: ~18 g
Fiber: ~5 g
Sugar: ~4 g
Sodium: varies (salt crust remains mostly on the skin)
Serve papas arrugadas warm in a rustic bowl with mojo rojo and mojo verde on the side. For the best texture, lightly crush a potato with a fork so the mojo sauce soaks into the soft, yellow center. This is the classic way to eat Canarian wrinkled potatoes—simple, salty, and perfect as a Gran Canaria tapas dish or an easy side for grilled fish and vegetables.
Planning a trip to Gran Canaria? Don’t miss my Gran Canaria Travel Guide with hikes, villages, and local food you won’t find in standard itineraries.
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