Papas arrugadas (wrinkled potatoes)

• By Frances Bissell

These potatoes are often served as a first course in cheaper restaurants, accompanied by the classic sauces, mojo rojo (red sauce) and mojo verde.

For 6 people, you will need:

Two kilos of small potatoes (main crop, not new ones, and preferably a dark-skinned variety), 50g of sea-salt.

Scrub the potatoes but don’t peel them. Put them in a saucepan, generously cover them with water, and add the salt. Bring the water to the boil and leave the potatoes to cook until they are tender. Drain them and return them to the saucepan. Cook them with a lid on the pan, on a low heat, until the skins are wrinkled and loose, and the salt has dried to a white bloom.