Warning: session_start() [function.session-start]: Cannot send session cookie - headers already sent by (output started at /home/tendin/public_html/Connections/Reviews.php:15) in /home/tendin/public_html/include/session.php on line 46

Warning: session_start() [function.session-start]: Cannot send session cache limiter - headers already sent (output started at /home/tendin/public_html/Connections/Reviews.php:15) in /home/tendin/public_html/include/session.php on line 46
Canarian Potatoes Recipe | TenerifeDining.com
Restaurant Search

Tenerife Restaurants Map Selector
View larger map/more areas

Latest User Reviews

Add a Review of a Tenerife Restaurant


my partner and i went to tenerife one week in december last year and found ...
Added on: 18-10-09

Arch's
Ate at Arch's restaurant last December 2 or 3 times. Food was excellent. ...
Added on: 18-10-09

La Torre del Mirador
An elegant spot in which to share an unfogettable time.Went there xmas day...
Added on: 18-10-09

See more reviews
Gourmet Club

Be a Member and get special offers and news!

Name:
E-Mail:
Classic Canarian Potatotes Recipe

So, you've sampled the delightful Canarian Potatoes in Tenerife, and you've decided that you'd like to try your hand at making some at home!

Luckily these delicious snacks are very simple to create yourself.

Our recipe will make enough to serve a total of 4 people.

Ingredients needed

Roughly 2 lbs of small potatoes (highly essential that you do NOT use the large potatoes)
2 tablespoons of coarse Sea Salt

Cooking instructions

Wash all the potatoes thoroughly, ensuring that they are totally clean.

Once all the potatoes are fully cleaned and scoured, put them directly into a large saucepan with enough water in to cover them fully. Sprinkle the salt into the pan.

Then switch the potatoes on to boil for roughly 20 minutes - it's not an exact amount of time here, you'll be able to judge yourself when they're fully cooked. Once you're sure they're cooked through, simply switch the hob off and pour off all the water from the potatoes into the sink. Leave the sauscepan to cool, with potatoes still in, and you will notice the salt leaving behind a 'crisp' layer as the poatoes dry.

Although these delicacies can be eaten cold, they are much nicer eaten while still hot, and served with red or green 'mojo' sauce.

Restaurant Awards

Tenerife Restaurant Awards 2011 - the results!

Chef of the Month

Tenerife Dining's Chef Of The Month

Nicola Picciau was born in Milan in 1978, and from an early age he displayed a passion for cooking and working in kitchens, as was the family tradition, inherited from their ancestors. He first learnt his cooking skills from his Grandmother's farm in Sardinia, where he kept his large family happy with various Mediterranean recipes.

More information...

Sponsor