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When I was in the Canary Islands I had the opportunity to taste the delicious wrinkled potatoes, and since then, I try to prepare them at home whenever I can accompanied by the exquisite mojo picón sauce.
The ideal is to prepare them with the potatoes of the Canarian autochthonous varieties, as for example, the “black yolk of egg”. However, it is not easy to find this variety in all parts of Spain or at all times of the year. For this reason, what I sometimes do is use the smallest potatoes that come in the bags and that are more difficult to peel, and that's how I take advantage of them.
They are an ideal companion for meat or fish, and of course, also as a starter or cover.
Wrinkled potatoes
Delicious wrinkled potatoes, typical of the Canary Islands, ideal as a garnish for meat or fish, or as a starter or cover. Serve with mojo picón sauce.
TM21 equivalences
More information - mojo picón sauce
How long have I been waiting for this recipe! I have two doubts (I am still a novice in this kitchen, hehe): When you say "we cover them with salt", do you mean how to cover, so to speak, the bream with salt? And the other: do you know if the small potatoes that they sell in the mercadona in the salad section are used to make this recipe? If not, I will do like you and look for small potatoes. Thanks!
That's Lis, as if it were a sea bream with salt, just like that! I don't know exactly what potatoes those are, but if they are previously uncooked and if they have skin, they will surely serve you. Can you tell us how it turned out? Thank you so much for writing to us and remember that we have all been newbies in the kitchen one day, so we are here for whatever you need. Thanks for following us. A pretty kiss!
Thanks to you Lis. Well ... I hope to be at the height of your mother-in-law 😉 I think these potatoes can serve you perfectly (excuse me for the Canaries who have these wonderful varieties of potatoes to make this dish). Tell me how they look on you, okay? A beautiful kiss.
Speed 2? Won't the potatoes break? Wouldn't it be better to change the spin where the blades don't cut? Wouldn't they be better with 1 1/2 speed with invested spin? Everything will be to try to see how, that I want him
The potatoes will be steamed, in the varoma container, so they will not be in direct contact with the blades. Speed 2 is so that more steam rises and the potatoes cook better. You will tell us how they turn out. Greetings and thanks for writing us.
How delicious, I'm going to encourage myself to make them in the Thermomix. As a suggestion, if you put the juice of a lemon and the peels in the water, they are even richer. That's how I do them. I will also try the mojo picón. By the way, thank you very much for this page. I am very fan of you. I have made countless of his recipes and always with success.
Great Judith !! Thank you very much for your message. We take note of your suggestions right now, come on, I already tell you that I will prepare them like this the next time I make them ... they have to be dead. Thanks to you for following us and for writing to us. You will tell us how you have been. A hug.
I am from the Canary Islands and the truth is that it looks exquisite, I have never tried it with the thermo, although from what I have read it takes the same time both in the thermo and on the fire, so I would recommend doing it the traditional way. I do not mean to say These are wrong but the secret of the potatoes is their cooking and that little by little the salt will wrinkle the potato.
Thanks Ana, what a joy to have a reader from the Canary Islands! Indeed, this is an adaptation of the so traditional dish to the thermomix, to give people the option of cooking it in their machines. The good thing about doing them like this is that the cooking time and the texture of the potatoes is controlled to the maximum and the result is quite good. But of course, if you are from there, it is more than understandable that you prepare them in the traditional way. Thank you for writing us and for sharing your opinions !! A kiss.
Delicious. I encourage you to make them fixed.
Thanks Sem! You will tell us. A kiss and thanks for writing us.
Hello !! When you say make circular movements so that they wrinkle ... I understand that you have already removed the salt, or not? All the best.
No, they are still with the salt, but with the machine stopped. I recommend doing it over the sink or a large tray to collect any salt that may fall. Then you shake them well and ready to eat. We hope you like them. A kiss and thanks for writing us. 🙂
When you cover it with salt, the cover of the varoma no longer gets on, does it? All the best!!!
Hello Beatriz, yes, you must put the lid on the varoma because that way the steam will not escape and they will cook better. Whenever you use the tray or the varoma container, you must close it with its lid. 🙂 We hope you like it! Thanks for following us 😉