Papas chorreadas or Papas Chorriadas is a typical Colombian side dish, born in the Andean zone of the country, these creamy potatoes are delicious with meat dishes. And they are a must as a side dish for Sobrebarriga al Horno.
You can make a vegetarian version using vegetable bouillon instead of the chicken bouillon.
INGREDIENTS
(4 SERVINGS)
8 medium red potatoes, partially peeled
1 tablet chicken bouillon
Water
1 tablespoon butter
1 tablespoon vegetable oil
1 ½ cups dice tomatoes
3 scallions cut into 2 inches long
¼ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon salt
Pepper to taste
1 cup heavy whipping cream
1 tablespoon chopped cilantro
1 cup shredded mozzarella cheese
DIRECTIONS
1. Place the potatoes and chicken bouillon in a medium saucepan. Cover with water and bring to a boil and cook about 30 minutes until tender. Drain and set a side.
SAUCE
2. While the potatoes are cooking, heat the oil and butter in a frying pan over medium heat. Add onion and tomatoes, stir and cook about 7 minutes. Add garlic powder, cumin, salt and pepper. Stir and cook 2 minutes more.
3.Add cream, cilantro and cheese. Mix well and turn down the heat and cook for 3 minutes or until cheese has melted.
4. In a serving dish place the potatoes and pour the sauce on top. Serve them hot.
{ 6 comments… read them below or add one }
The amazing thing is that you have every little detail just perfectly–the potatoes for this dish are, indeed, “partially peeled”
This is the kind of everyday recipe I have been looking for. Restaurante Montserrate in Arlington VA has some pretty good papas chorreadas if you live in DC and don’t feel like making them.
Are there other variations? My mom’s friend made some this weekend and they were a little bit spicy.
Ivan- This is my mother’s recipe….. and it is very traditional!
I love these potatoes (Papas Chorriadas)….We always make them for my family.
Erica, la felicito por sus recetas ysu weebside ahora solo cocino con sus recetas, para ano nuevo hice los tamales y me quedaron muy deliciosos hic 70 y se me acabaron hay mismo tambien hice el aji,el pandebono y muchas otras cosas mas. seria muy bueno que hicieras un libro con todas las recetas, me encanta cocinar y la verdad sus recetas son perfetas de pre4parar muchas gracias, y que tengas un gran ano nuevo. ana maria (colombiana de corazon) desde San Diego te mando un gran abrazo
Just wanted to give this recipe a huge thumbs up. I made it as a side dish to my fabulous pork ribs and this didn’t disappoint. I had never had papas chorreadas before and was always curious about them. They were fantastic. I used canned diced tomatoes which I think helped make the sauce even tastier.