Potatoes from the Canary Islands

On the Canary Islands, this dish is not at all unusual. However, it seems a bit peculiar to all tourists and even Spaniards who were not born in the Canary Islands, but it is still tasty. It is served as a main dish and is also one of the characteristic dishes of Spanish cuisine.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 1 kg Potatoes, white

  • 250 g Salt, table

  • 1 l Water

sauce

  • 3 pods Garlic, fresh

  • 1 teaspoon Spices, cumin, seeds

  • 1 piece Bell pepper, red, fresh

  • 1 piece Chili peppers, red chili, fresh

  • 0.5 teaspoons Salt, table

  • 120 ml Oil, olive

  • 2 spoons Vinegar, red wine

Steps

  1. Thoroughly wash the potatoes. Place a pot of water on the stove, add salt, and stir. Add the baby potatoes. Cover the pot and cook for 20 minutes over moderate heat. Then, check if the potatoes are cooked by inserting a narrow knife. If the potatoes are soft and the knife slides in easily, drain the potatoes and let them dry. Once the potatoes are completely dry, they will be covered with a salt crust.

  2. Wash the chili, clean it, and cut it into pieces. Drain the preserved peppers and cut them into pieces. Peel the garlic, crush it with a knife, and finely chop it. In a bowl, combine the chili, peppers, garlic, cumin, and salt, and use a hand blender to mix all the ingredients well. Add olive oil and vinegar, and mix everything thoroughly to create a smooth sauce.

  3. Serve the potatoes in a bowl and pour the sauce over the top. The sauce can also be served as a side.

Nutrition Information (Per 100g)

  • Calories: 32.73 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 6.91 g
    • Sugars: 0.65 g
  • Protein: 0.45 g
  • Fiber: 0.94 g

Advice

On the Canary Islands, this dish is prepared with pimentón chili.