Canary Islands papas . The best known Spanish potato preparation is of course patatas bravas, which features on pretty much every tapas menu on the planet. Delicious as they can be, this Canary Islands recipe is a bit different and every bit as tasty. The cooking method is unusual – the potatoes are cooked in heavily salted water which is allowed to evaporate completely, and this gives the papas the ‘wrinkled’ quality. The mojo rojo is a sauce which can be mild or fiery depending on your mood, but the fiery version works every time for us! The best dried chillies to use for this are the tiny Mexican pequins, but the African piri piri ones work too, both equally hot!. Serve the papas as an accompaniment to steak, chops or fish prepared ‘a la plancha’ (on the grill).