Canarian wrinkly potatoes (Papas arrugadas)

1. Wash the small, evenly sized potatoes thoroughly but don't peel them.

2. Put them in a wide pan, add just enough water to cover and add the coarse salt – the water will be very salty, and that's how it should be.

3. Bring to the boil and cook uncovered for 20-25 minutes until tender (a knife goes in easily).

4. Pour off most of the water, return the pan to low heat and shake it until the remaining water evaporates.

5. This makes the potato skins wrinkle and form a thin, white salt crust.

6. Serve warm in their skins, traditionally with red or green mojo sauce.

Tip: The classic ratio is about 100 g salt per 1 kg potatoes – don't worry, only a little salt gets through the skin.