Let’s go back to the memories of Spain, in the Canary Islands …!
All restaurants, cafes and tapaserie of these islands, serve this dish … papas arrugadas that normally come with 2 or 3 sauces: mojo rojo, mojo verde and aioli.

ingredients:
1 kg small new potatoes (the quality using in the Canaries is the “papa bonita”
1 kg coarse sea salt
water

procedure:
Wash the potatoes very well, (they will be cooked and successively eaten with the skin), put them in a pot, add 500 g of salt and enough water to cover the potatoes. The potatoes should float, if not , add more salt.
Cook the papas for about 20 minutes, until they are tender inside, but they shoul’d be too soft. Strain and pour into a pan, add the remaining salt and put them back on the stove stirring gently until the skin become “arrugada.”
Serve hot accompanied with mojo sauce and or aioli.