Smothered Potatoes - Papas Chorreadas, Colombia

READY IN: 1hr 25mins




  • 1. Scrub the potatoes and place in a large pot of boiling, salted water. Boil until tender when pierced with a fork. Drain potatoes and let cool slightly.
  • 2. Finely chop the shallots or onion. Chop the white part and a inch or two of the green part of the scallions into 1/2 inch lengths. Finely chop the rest of the green parts of the scallion and reserve for a garnish.
  • 3. Melt the butter in a large skillet. Saute the 1/2-inch pieces of scallion, the shallots, the cumin, and the chile powder in the butter until soft, about 5 minutes.
  • 4. Add the diced tomatoes and cilantro, and cook until the tomatoes are soft and fragrant. Add the tablespoon of flour and stir briefly.
  • 5. Stir in the cream, anato and cheese, and heat until sauce just comes to a boil and cheese is mostly melted. Remove from heat.
  • 6. Slice potatoes into halves or wedges, and arrange potatoes onto a platter. Pour sauce over potatoes. Garnish with chopped green onion.