A.K.A. Canary Island Wrinkly Potatoes
This is one of our favourite dishes for camping and picnics here in Tin Top. Use some good quality evenly sized small white potatoes (not Rooster - they are a snooze fest). The taste is very salty but it works really well with the potatoes. If you are not eating them fresh then cool in the fridge and pack in a cool box for reheating over fire later on.
You can use sea water instead of water and salt, but we have never tried it.
Ingredients
- 1kg potatoes - new or old both work well
- 250g Sea Salt
- 2L of water or enough to cover the spuds
- Butter to taste
Method
- Scrub the potatoes, and remove any eyes or bruises.
- In a large pot, add the salt and potatoes to the water
- Bring to the boil and then reduce to a simmer
- When the potatoes are cooked (soft when poked with a fork) drain and place back in the hot saucepan to rest and dry out fully
The final optional step is to cool the potatoes down and dry them out further in your fridge. You can then pack them for camping and reheat them on the open fire or barbeque.
