Papas Chorreadas
"A great side of potatoes, excellent with grilled or roasted meat or seafood. A Colombian favorite."
photo by Kumquat the Cats fr
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 6 medium red potatoes, scrubbed but not peeled
- 1 tablespoon vegetable oil
- 1 medium white onion, thinly sliced
- 1 tomatoes, peeled, seeded, chopped
- 1 teaspoon paprika
- 1⁄4 lb queso blanco, crumbled
- salt & freshly ground black pepper
directions
- Boil the whole potatoes in lightly salted water for about twenty minutes.
- Meanwhile, heat the oil in a skillet over medium high heat and saute the onion and tomato, stirring often, for about 15 minutes or until the onion is very soft.
- Season with paprika and pepper.
- Remove from heat; add cheese, stir well.
- Halve the potatoes and serve with the onion/cheese sauce.
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Reviews
-
Follow recipe and add some cumin to bring the colombian true flavor of this sauce. -
We really enjoy this potato dish, in part, I realize, because I like my potatoes unpeeled! Did cut the recipe in half & used 2 roma tomatoes & about 2/3 of the onion! Don't think I've every worked with queso blanco, & thought it added a nice, subtle taste to this dish! [Made & reviewed while touring South & Central America on Zaar's World Tour 4]
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This was a different way to serve potatoes, I used my own queso blanco so it was really fresh. I think next time I might add some herbs or spices to this, I did use smoked paprika but the taste wasn't as full on flavoursome as I thought it would be (but don't get me wrong, this is still a lovely recipe). Thanks Kate, made for ZWT4 -
This tasted great, but looked a little funny since the cheese clumped back together after I removed the sauce from the heat. It may have been because I used mozzarella as a substitute. Next time I'll try it with the right cheese.
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These were delicious!
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
