Papas Chorreadas is a typical Colombian side dish, these creamy potatoes are delicious with meat dishes specially sobrebarriga.
About this Papa Chorreadas Recipe
This 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.
This traditional dish from Cundinamarca, Colombia is made by cooking the red potatoes partially peeled then covered with a cream, cheese and a tomato - onion Colombian sauce known as hogao. This potato recipe is very easy to make and the ultimate comfort food.
Ingredients You'll Need
The printable recipe card with step by step video, exact amounts and cooking directions to make Papas Chorreadas Colombianas is below.
Potatoes: You need medium potatoes with red skin.
Oil: I like to use vegetable or canola oil.
Cheese: You can use mozzarella cheese or any melting white cheese.
Cream: You need heavy cream for a creamy sauce.
Vegetables: Tomatoes and scallions.
Water: To cook the potatoes.
Chicken Bouillon: To cook the potatoes with the water. Replace the water and bouillon for chicken broth if you prefer.
Butter: To make the sauce.
Spices: Cumin and garlic powder.
Cilantro: You can use parsley instead of cilantro if you prefer.
How to Make Papas Chorreadas
- 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.
- 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.
- Add cream, cilantro and cheese. Mix well and turn down the heat and cook for 3 minutes or until cheese has melted.
- In a serving dish place the potatoes and pour the sauce on top. Serve them hot.
What to Serve with Papas Chorreadas?
This side dish is a must for sobrebarriga (flank steak, but I also love serving it with breaded chicken breast, roasted chicken legs, chicken with honey and lime and meatloaf. These potatoes go well with grilled meats, poultry and seafood.
More Potato Recipes
Chupe de Papa (Colombian Style Potatoes)
Papas Chorreadas Recipe (Potatoes with Cream and Cheese Sauce)
Ingredients
- 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
Instructions
- 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.
- 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.
- Add cream, cilantro and cheese. Mix well and turn down the heat and cook for 3 minutes or until cheese has melted.
- In a serving dish place the potatoes and pour the sauce on top. Serve them hot.
Alba
I can belive how good it is this recipe. I am from Colombia and I just missed so much my food. My American family loved it. Thank you
Luis Eduardo, papá.
Se ve muy deliciosa esta receta, los felicito, lo unico que les recomiendo es picar mejor el cilantro y el tomate, por temas de presentación, pero solo es por gustos, repito, Excelente.
Jorge
No son para restaurante, son para la casa... ademas no es cilantro, es cebolla larga (green onion) picada.
Raqul
This is exactly what I was looking for. One of my favorite dish. Thank you for the recipe!