Wrinkled potatoes. This is a recipe from the Canary Islands, bringing you part of the way from the food of Spain to the Caribbean. The simple preparation yields a distinctive result: Boil potatoes in water with a tablespoon of sea salt for every two pounds of potatoes; wait until the water has entirely evaporated; then turn over the potatoes a few times and cook them at low heat for a few more minutes. Each potato tastes like a nourishing block of salt, and they blend well with Mexican salsa or one of two sauces native to the islands, known as mojos: mojo verde with bell pepper, cumin, garlic and cilantro; or mojo picón, which replaces the bell pepper and cilantro with pimentón dulce and pimentón picante.
(Photo: Fleuve Saint-Laurent, Montreal.)
365 Days of Food 