Papas Antiguas de Canarias: gastronomy heritage of the islands
Since 2013, this is the first Protected Designation of Origin in Spain for this type of product
The archipelago has a legendary root vegetable of priceless value for gastronomy. Papas Antiguas de Canarias (The Ancient Canarian Potatoes) were awarded in 2013 the first-ever Protected Designation of Origin (PDO) label in Spain for this type of product and the second one on the European continent. Papas Antiguas consist of 29 varieties of local root vegetables that belong to the Solanum Tuberosum and Solanum Caucha species. They were introduced on the island a few centuries ago and came from the Andes, from Peru and Bolivia to be exact. This product adapted perfectly to the characteristics of the terrain and the local population of the islands incorporated it in their gastronomy quickly.
A unique and genuine product
The soil where the Papas Antiguas de Canarias grow is the key to their intense flavour and quality. It is a volcanic soil, typical of the islands, where there is little organic matter but a rich layer of basalt minerals. This is its environment, where this peculiar potato grows and has such a different appearance from the potatoes of the rest of the world. The different tones of colour of its skin include purple or brown that goes into the orange tones or pink ones. The interior of the potato shows a flesh with soft colours like the Canarian desert that goes darker when cooked, which is when it releases its aroma that reminds us of corn or chestnut. Its texture can be creamy or floury. Unlike other potatoes, the Papa Antigua is small, round and has small holes called eyes. This makes it different from the others.
Papa Arrugada Canaria: the original recipe
The Papa Antigua is essential in Canarian cuisine and one of the most emblematic products of the culture and gastronomy of the islands. Baked, fried or wrinkled (arrugada), this traditional vegetable is served with a multitude of dishes in its different versions. If we choose Papas Arrugadas (wrinkled potatoes), first of all, we must remember that we will eat the skin, therefore, they need to be cleaned thoroughly first. We preferably choose them small and with thin skin. The best varieties for this dish are the varieties: La Papa Bonita, La Papa Negra, La Yema de Huevo or Azucena. Then, once they are washed, we put them in a pan with enough water to cover them and then add rock salt. After stirring them a little, we put on the lid and when the water boils, we remove the lid and live the pan on medium heat for 15 to 20 minutes. After checking that they are cooked with a fork, we drain the water and leave them to cook a little more without water. This is the process that makes the potatoes wrinkle. Then, remove them after two minutes and we will see that the skin peels off and is wrinkled and white from the dried-up salt. This is when the potatoes are ready. We can serve them with the local sauces: Mojo Picón Canario or Mojo Verde de Cilantro. Papas Antiguas de Canarias are an identity label of the islands that has been part of the gastronomy of the Canarian archipelago for centuries. The work done for their preservation carried out by farmers has been the key to ensure that nowadays, the Papas retain their unchanging original characteristics as centuries go by.
