Colombian Papas Chorreadas
Original Recipe by Olivia Mesquita
Notes
Skip the bacon for a vegetarian version of the dish!
Ingredients
- 8 medium red potatoes, scrubbed and halved or quartered
Water
1 tablespoon olive oil
2 tablespoons butter
1 large onion, chopped
3 garlic cloves, minced
4 tablespoons scallions, chopped
1 28-ounce can whole peeled tomatoes, tomatoes only, chopped
1/2 teaspoon cumin
1 cup heavy cream, divided
1/2 cup queso blanco, grated (substitute for a melting cheese, like mozzarella, if you'd like)
Salt and pepper to taste
4 slices bacon, cooked until crisp and crumbled
Chopped cilantro for garnish (optional)
Directions
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, between 10 and 20 minutes.
- While the potatoes are cooking, heat the olive oil and the butter in a skillet over medium heat. Add the onions and garlic, and sauté until translucent. Add the chopped tomatoes, the scallions, and the cumin, and cook until reduced, about 5 minutes.
- Add 1/2 cup heavy cream and the cheese. Cover and cook until the cheese melts. Season with salt and pepper to taste. If you think the sauce has thickened too much, add the rest of the heavy cream to loosen it up.
- Drain the potatoes, place them on a serving dish, and pour the sauce over them.
- Finish by sprinkling the crumbled bacon and the chopped cilantro (if using).
- Serve hot or at room temperature.
Information
- Category
- Side Dishes, Potato
- Cuisine
- South American
- Yield
- 6 servings
- Total Time
- 44 minutes, 59 seconds