Potatoes are one of those foods with almost as many methods of preparation as people who prepare them. This week, the Los Angeles Times shares a method I'd never considered, cooking in super-salted water:

In the Spanish Canary Islands [these] are called papas arrugadas, or wrinkly potatoes. Cooking in heavily salted water wrinkles the skins and leaves them with a light crusting of salt. The result is a concentrated potato flavor enlivened by a gentle seasoning that seems to go all the way through.

While my usual go-to is roasting in olive oil and salt, I may have to give these a try. What's your favorite way to cook potatoes?


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