Papas Chorreadas or Potatoes Drizzled with Creamy Sauce

Papas Chorreadas | Potatoes Drizzled With Creamy Sauce

Recipe: ► Papas Chorreadas:

Papas Chorreadas or Potatoes Drizzled with Creamy Sauce“Papas chorreadas” or Potatoes Drizzled with Creamy Sauce, is a rich, delicious recipe of our Colombian gastronomy!

It is a traditional dish whose origins are from the Central region of Colombia; born in the Andean region where due to its climate, Colombia has many varieties of potatoes. The two mayor producers of potatoes are Cundinamarca and Boyacá departments.

By cooking potatoes this way, you will always come up with creamy delicious potatoes and you can accompany them with any type of beef or chicken. I remember my mom baking flank steak every time she made “papas chorreadas”.

Ingredients needed for Papas Chorreadas

12 Red potatoes

1 tablespoon grape seed oil

1 yellow onion, diced

½ cup scallions cut into 1 inch julienne strips

2 Tomatoes peel and chopped

1 cup of milk (or sometimes I use heavy cream) rich and delicious!

Salt and pepper to taste

1 tablespoon of annatto (to give that red color like saffron)

2 tablespoon parsley finely chopped

2 tablespoon coriander finely chopped

2 tablespoon of grated cheese (mozzarella, feta, parmesan)

Papas Chorreadas or Potatoes Drizzled with Creamy SauceStep By Step – How To Prepare Papas Chorreadas?

PEEL partially the potatoes

COOK the potatoes with enough water, season with salt to taste to cover them, and cook them until tender. Approximately 40 minutes.

PREPARE the tomato sauce in a pan, heat the oil and add the onion until softens and transparent, add the tomato and scallions, keep cooking until all the vegetables are soft

ADD the milk (or heavy cream), annatto, salt and pepper and cook in low heat for about 10 minutes.

ADD the cooked and drained potatoes to the sauce and let it cook for about 2-3 minutes.

SERVE in a tray and add the cheese, parsley and coriander in top of the potatoes as garnish.

 

Tips for “papas chorreadas” or Potatoes Drizzled With Creamy Sauce

There are different options about peeling the potatoes. Some people like to partially peel them, other like to peel the whole potatoes. Either way, the flavor given to the potatoes by this sauce, it will not make any difference if you boil them with or without skin!

Papas Chorreadas or Potatoes Drizzled with Creamy Sauce

How to serve “Papas Chorreadas”?

As I mentioned before in my house and in Colombia in general is very common to serve this potatoes with baked flank steak and white rice.

I should mention as well that some like to accompany these potatoes with

“aji pique with mini-tomatoes”.

What about you….. ¿Do you have any recipe of potatoes? ¿Do you have any tips or tricks on how to prepare potatoes that you would like to share?

How do you resolve your daily cooking? I would love for you to share a comment about this particular recipe, and also tell me a little bit about what frustrates you the most when you are ready to prepare a meal. I personally am responding to all the questions and comments as my objective with this blog is to help someone like me to be successful in the kitchen.

Just like with this easy and delicious “papas chorreadas” or Potatoes Drizzled with Creamy Sauce!

Papas Chorreadas or Potatoes Drizzled with Creamy Sauce

 

Papas Chorreadas | Potatoes Drizzled With Creamy Sauce
 
Prep time
Cook time
Total time
 
“Papas chorreadas” or Potatoes Drizzled with Creamy Sauce, is a rich, delicious recipe of our Colombian gastronomy! It is a traditional dish whose origins are from the Central region of Colombia; born in the Andean region where due to its climate, Colombia has many varieties of potatoes. The two mayor producers of potatoes are Cundinamarca and Boyacá departments. By cooking potatoes this way, you will always come up with creamy delicious potatoes and you can accompany them with any type of beef or chicken. I remember my mom baking flank steak every time she made “papas chorreadas”.
Author:
Recipe type: Side Dishes
Cuisine: Colombian
Serves: 6
Ingredients
  • 12 Red potatoes
  • 1 tablespoon grape seed oil
  • 1 yellow onion, diced
  • ½ cup scallions cut into 1 inch julienne strips
  • 2 Tomatoes peel and chopped
  • 1 cup of milk (or sometimes I use heavy cream) rich and delicious!
  • Salt and pepper to taste
  • 1 tablespoon of annatto (to give that red color like saffron)
  • 2 tablespoon parsley finely chopped
  • 2 tablespoon coriander finely chopped
  • 2 tablespoon of grated cheese (mozzarella, feta, parmesan)
Instructions
  1. PEEL partially the potatoes
  2. COOK the potatoes with enough water, season with salt to taste to cover them, and cook them until tender. Approximately 40 minutes.
  3. PREPARE the tomato sauce in a pan, heat the oil and add the onion until softens and transparent, add the tomato and scallions, keep cooking until all the vegetables are soft
  4. ADD the milk (or heavy cream), annatto, salt and pepper and cook in low heat for about 10 minutes.
  5. ADD the cooked and drained potatoes to the sauce and let it cook for about 2-3 minutes.
  6. SERVE in a tray and add the cheese, parsley and coriander in top of the potatoes as garnish.
  7. Tips for “papas chorreadas” or Potatoes Drizzled With Creamy Sauce
  8. There are different options about peeling the potatoes. Some people like to partially peel them, other like to peel the whole potatoes. Either way, the flavor given to the potatoes by this sauce, it will not make any difference if you boil them with or without skin!

This recipe is also available in Spanish = Esta receta también está disponible en español: Papas Chorreadas

Bon appetit!

¡Buen provecho!

From Cooking Easy Meals:  “Papas Chorreadas” or Potatoes Drizzled with Creamy Sauce!

 

 

 

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