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Putting a wrinkle in the way you cook potatoes

April 9, 2010 |  8:55 am

Fork
You probably think you already know every way to cook a potato. Baked. Roasted. Steamed. Microwaved. Fried. And my favorite, twice-fried.

Well, how about wrinkly?

Check out this article by Janet Mendel, who suggests a different way of carbo loading:

In the Spanish Canary Islands they are called papas arrugadas, or wrinkly potatoes. Cooking in heavily salted water wrinkles the skins and leaves them with a light crusting of salt. The result is a concentrated potato flavor enlivened by a gentle seasoning that seems to go all the way through. They are delicious served with baked or grilled fish and Canary Island mojo sauces.

Mendel also shows you how to put it together in a meal with her recipes for samcocho -- baked fish with mint -- served alongside wrinkly potatoes and red-and-green sauces to accompany, mojo verde and mojo colorado.

-- Rene Lynch
On Twitter @renelynch

Photo credit: Gary Friedman / Los Angeles Times

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