Potatoes- what is there not to love. They are tasty, cheap, versatile and easy to prepare. I was so happy to find out that the humble potato is adored in Colombia. In this post I share a recipe for a simple way of giving a make-over to a boiled potato: by making salt potatoes. You only need two ingredients and some time to prepare these deliciously soft and salty potatoes!
Jump to RecipeEsta receta también está disponible en español.
Salt potatoes
Salt potatoes, the name might give it away a bit, are potatoes boiled in salt and water. They are different than normal boiled potatoes because a large amount of salt is added, therefore making a thin salty crust on the potato. They are popular in Colombia as a side dish, especially for barbecues (asados). A barbecue is not complete without a big pot of boiled salted potatoes and some guacamole to dip them in!
How to make these delicious potatoes?
They are so easy to make I didn’t think it was necessary to include pictures of the ingredients or the steps. You place the potatoes with their skins still on in a medium-sized boiling pot, with enough water to cover them, and salt depending on the number of potatoes you’re boiling. For 500 grams of potato I use 15 grams of salt, which is about 1 big tablespoon. Bring to a boil and let boil without a lid until all the water has evaporated, which might take between 45 mins and 75 mins. Give the pot a little shake to cover the potatoes in the remaining salt and that is it. You made salt potatoes Colombian-style that you can enjoy now. Well, maybe you should clean the pot, see the picture below (easier than it looks, I promise)…
Tips and tricks
- You can use regular fine kitchen salt, no need to go fancy on this one
- Stay close to the pot when you see that almost all water has evaporated! It goes quickly now. You want all the water to evaporate, but you don’t want to salt to burn and to make the potatoes burn into the pan (been there). When all water has evaporated, the salt will pop a bit, similar like popcorn. Allow that for a couple of seconds, paying attention that the salt doesn’t turn brown/black, and then turn off the stove
- You will only start seeing the salt crust after all water has evaporated. Resist the urge to add more salt because you think it’s not working. Keep the faith
Colombian Salt Potatoes – Frequently Asked Questions
In Colombia you can use the papa sabanera, which is a medium-sized potato with a purple-ish skin. Replace with a different type of potato that has a purple or red skin. You want to use a firm potato, such as a potato you would use to make fries or potato wedges.
Traditionally you serve them with a good homemade guacamole as a dipping sauce. But mayonnaise is a good option as well. Salt potatoes are a side dish. Serve during a barbecue, or with vegetables and/or a salad.
A full tablespoon (10-15 grams) per 500 grams of potatoes is a perfect amount. Many recipes call for a lot more, that is really not necessary. You will get a thin salt crust with these measurements.
They don’t keep well in the fridge because the salt crust tends to get soggy. If you do have leftovers, peel the skin off and keep in a closed container in the refrigerator. Use the leftovers for a potato salad.
You might also like:
Easy Colombian Guacamole (to dip the papas in)
Papas Chorreadas (Potatoes in Tomato-Cheese Sauce) (more potatoes!!)
Colombian Vegan Beetroot Salad (with potato, to use leftovers)
Do you love this recipe? Give it a 5-star rating below and leave me a comment! Or tag @vecinavegetariana on Instagram. You can also pin this recipe now and make it later!
Colombian Salt Potatoes (Papas Saladas)
Equipment
- medium-sized boiling pot
Ingredients
- 500 gram red or purple-skinned medium-sized potatoes, with the skin on, cut in halves (papa sabanera in Colombia)
- 1 big tablespoon kitchen salt (10-15 grams)
- 1,2 liter water
Serve with
- homemade guacamole
Instructions
- Boil potatoes in salt and waterPlace the washed and halved potatoes in a medium-sized boiling pot. Add 1.2 l of water, make sure the potatoes are fully covered. Add the salt. Bring to a boil and let boil softly on medium heat, without a lid, until all water has evaporated. This may take anywhere between 45 and 75 minutes.
- Finish the salt potatoesStay close to the pot from the moment almost all water has evaporated. Make sure the salt and the potatoes don't burn. Turn off the heat when all water has evaporated and the salt looks dry. Give the pot a little shake so the potatoes get covered in the salt. Let them dry up for a couple of minutes more and then they are ready to serve. Dip them in homemade guacamole!
Delicious soft potatoes, tasts more pure than mashed potatoes. Very easy to make , also nice with mayonaise!
Great to hear you liked them! Thanks for leaving a comment 🙂
Die echten Papas arrugadas sind in der Tat eine Spezialität. Sie werden aus den herkunftsgeschützten Sorten den Papas Antiguas de Canarias, die ihren Ursprung in den Anden haben, gekocht.
Ich liebe sie!
The real papas arrugadas are indeed a specialty. They are made from the protected varieties Papas Antiguas de Canarias, which originate in the Andes.
I love her!
Viele Grüße,
Jesse-Gabriel
Interesting, I didn’t know a similar dish on the Canary islands is called papas arrugadas! I bet they are delicious 🙂 they look like what in Colombia is called “papa criolla”, a small and soft kind of potato. Thank you for your message!