The wrinkled potatoes (papas arrugadas)
Get as many potatoes as you want (they have to fix in a pan tall enough to be able to cover them with water and a bit more). The potatoes have to be small, between 1 and 2” diameter. The pan, you don’t want to use a good one, as it’s going to look awful when you finish (but it cleans very easy)

Right there:
Put the potatoes in a pan. Add tons of salt. Something like 200g of salt for every 500g of potatoes.
Add water until it’s around 1cm above covering the potatoes.
Cover with a lid and put in high fire.
When they start boiling, uncover the pan and let it boil until the water is just starting not to cover the potatoes on the top. Try with a knife to see if they are soft. If they aren’t, leave them boiling a bit more (but not too much or they’ll absorb all the salt) and try again.
When they are soft, drain the water, leaving the potatoes on the pan. Put them back in the fire (high temperature) and sake them from time to time until they are dry and look white.
Ready to eat!
(Aberracion Life's getting very complicated, but a lot of fun., Mon 28 Jun 2010, 12:35, 2 replies, latest was 16 years ago)

these and the mojo verde were the greatest
though i did suspect the secret ingredient was 'salt', and i was right...
( plentyofants more ghee, vicar?, Mon 28 Jun 2010, 13:15, Reply)

Ah...
So that explains why I was so thirsty all evening. And all night. And all yesterday.
( Enzyme is powered by sunlight, Mon 28 Jun 2010, 17:37, Reply)