Papas rellenas are a popular Colombian food that we eat for breakfast or as a snack. You can serve them hot or cold and they are delicious with ají sauce. Colombians have different versions of this recipe. I called my aunt in Florida to get my grandmother’s recipe for this one. Some people add cooked egg and rice to the meat filling. I have included a vegetarian version too.
Ingredients
(10 stuffed potatoes)
Vegetable oil for frying
5 medium potatoes
¼ teaspoon salt
Meat Filling
1 tablespoon olive oil
1 cup chopped tomato
1/3 cup chopped onion
1/3 cup chopped scallions
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon sazon Goya with azafran
¼ teaspoon salt
¼ teaspoon ground pepper
½ pound ground beef
Vegetable Filling
Use the same ingredients in the meat filling except the beef and add 1 cup frozen carrots and peas.
Batter
1 egg
¼ cup all-purpose flour
Pinch salt
½ tablespoon sazon Goya with azafran
¼ cup milk
Directions
1. Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.
2. Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes.
3. Drain the potatoes and mash with a fork or masher and set aside.
4. Prepare the filling, in a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 – 15 minutes. Set aside to cool.
5. In a medium bowl place all the batter ingredients and whisk until smooth and set aside.
6. Divide the potato mash into 10 equal sized portions, about 1/3 cup each, and form each portion into a ball by rolling between the palms of your hands. Flatten into patties and place 1 ½ tablespoons of the filling in the center of each one. Shape the potato mixture with the filling into balls to enclose the filling completely.
7. Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.
8. Dip the stuffed potato into the batter and carefully place them in the hot oil and fry for about 4 minutes or until golden, turning over halfway through. Remove the potatoes from the oil using a slotted spoon and drain in a plate with paper towels. Transfer to a serving plate and serve with Ají.
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Karen
on Jun 9th, 2009
@ 1:08 PM:
These look delicious. I’m not big on frying, but I suppose these could be done successfully in the oven, too. New to your blog and am loving all of the dishes!
Nancy
on Jun 9th, 2009
@ 6:46 PM:
Your recipes are great and the photos of them are fabulous!
Joy
on Jun 10th, 2009
@ 5:22 AM:
This is wonderful, but what is sazon goya? Is it just saffron?
Erica
on Jun 10th, 2009
@ 7:20 AM:
Hi Joy,
Is a dry seasoning containing garlic powder, cumin, Mexican saffron.
Sweet Kitchen
on Jun 10th, 2009
@ 7:40 AM:
These are mouth-watering! They are very similar to the Italian crochette di patate, which I adore.
Natasha - 5 Star Foodie
on Jun 10th, 2009
@ 4:36 PM:
Wow, my daughter would devour those adorable stuffed potatoes in seconds, and we also would really love them too. Bookmarking for sure!
Soma
on Jun 10th, 2009
@ 9:43 PM:
Wow Stuffed.. i am in.. & i really do not mind deep frying once in a while. the things supposed to be deep fried somehow do not taste as good to be baked. one great recipe.
Erica
on Jun 11th, 2009
@ 9:01 AM:
Thank you all for the comments!
Soma,
I agree with you, I don’t mind fried food once in a while.If you are on a diet, this is one of the best reasons to break it.
nora@ffr
on Jun 11th, 2009
@ 11:12 PM:
the vegetarian version of filling sound great.. m gonna try this out soon as having fried food once in a while not a prob eh?? hehe
cheers!!
Anna
on Jun 14th, 2009
@ 10:51 AM:
Hi Erica, this potatoes looks delicious, do you think I could bake then in the oven? Maybe coat then with “panko” bread crumbs?
Erica
on Jun 15th, 2009
@ 7:57 AM:
Anna,
This is the traditional way to cook papa rellena in Colombia, but will be great to try baking them coated with panko bread crumbs!
Kim
on Jun 22nd, 2009
@ 9:23 PM:
What could be better than this? They look so good and addictive : )
You have so many great recipes!!
Danielle
on Jul 9th, 2009
@ 5:40 PM:
I just wanted to stop by, take a look at your blog…(very nice
) and say thank you for following me.
I’ve had something very similiar to this at a cuban deli / bakery near my house…YUM!! I just might have to try this out.
Melly.
on Feb 9th, 2010
@ 9:18 AM:
Erica, Gracias por la receta. Le hice estas papitas a mi esposo el domingo y quedo encantado. No cocino mucha comida colombiana porque afortunadamente tengo a mi mama cerca y ella cocina delicioso. Pero con tus recetas y tus explicaciones, suele ser un poco mas facil!!! Gracias =)
Erica
on Feb 9th, 2010
@ 9:36 AM:
Melly- Gracias por tu comentario! Me alegra que les gusto la receta
Carolina Benoit
on Mar 22nd, 2010
@ 7:44 AM:
I am new to cooking but this is so clear and good!!! absolutely love your blog!
Anonymous
on Mar 31st, 2010
@ 5:01 PM:
My Colombian husband made these and the whole family loved them. Thank you so much for the papas rellenas recipe.
christina
on Apr 19th, 2010
@ 7:37 PM:
I am so grateful that you posted this. I remember when I was younger, everyday after school I would save my one dollar and head to the cuban bakery by my house and purchase one of these. Can’t wait to make them at home and have my family taste them!
Marc @ NoRecipes
on Jun 23rd, 2010
@ 9:30 AM:
I just found your blog off a comment you left somewhere else and I have to say I have a food crush on your blog.
Erica
on Jun 23rd, 2010
@ 3:08 PM:
Marc- Thank you so much for your wonderful comment! I love your blog
Heather
on Jul 4th, 2010
@ 5:15 PM:
Hi! Ive been following your blog but just decided to official follow. I am American and my husband is Colombian (from Bogota) and I am frequently trying to bring some home flavors to him.
Ive never had papas rellenas and had nothing to compare it to, but I dont think I made the batter part right. It was so thin thin thin that I had to thicken it more so it would stick to the potatoes at all! Should it have been thin? Was I just heating the oil too low?
Erica
on Jul 5th, 2010
@ 6:04 PM:
Heather- The batter is not too thick and the oil has to be very hot!
luisa fernanda
on Aug 20th, 2010
@ 7:39 PM:
Porque al freir las papas se desbarataron? Gracias por tu respuesta
Erica
on Aug 20th, 2010
@ 9:32 PM:
Luisa Fernanda- No se. A lo mejor el aceite no estaba en la temperatura ideal.