This is another potato recipe from the Culinaria Spain book.  I found the name quite interesting and decided to give it a try.  It is also the season of nugget potatoes and it’s just the right potato for this recipe.

As the name suggests, the potatoes turned out looking wrinkled.  It has a slightly salty taste on the skin and creamy soft inside.  Arkensen enjoyed this and asked me to make it again for him.  This is an easy and fast side dish to make, ready in less than 30 minutes.

Ingredients

• 2 1/4 lbs/1 kg small quick-cooking potatoes
• 1-2 tbsp coarse sea salt

Instructions

Wash the potatoes well and place them in their skins, in a pan. Add water until the potatoes are just covered. add the salt and boil the potatoes for about 20 minutes until cooked.

Pour off the water. Return the potatoes in the pan to the stove and let the steam evaporate until a layer of salt has formed on the dry skins, shaking the pan several times. Serve immediately.