Anyone have a recipe for Columbian Style Potatoes?
I was at Whole Paycheck last night. I was bone-tired when I walked past their buffet of foods for sale and saw, out of the corner of my eye, a pan of "Columbian Style Potatoes." They looked delicious. Ingredients included red potatoes, peppers (Poblano, I think), probably onions, tomatoes, and heavy cream. I am kicking myself that I did not study the ingredient list. I thought I could google and find the recipe, but I've had no luck. Does anyone have a recipe for a similar dish?
I have made a delicious version with green beans and potatoes...onions, garlic, jalapeno or poblano peppers, tumeric, cumin, tomatoes, cilantro, jack cheese, sour cream or creme fraiche. Sauce goes well on any roasted vegetable and chicken or pork. Next time I think I'll add some roasted corn.
I made this version for dinner. This dish is seriously good :0)
Thanks again, Cheese Boy.
Papas Chorreadas - Colombian Potatoes with Cheese Sauce
2.5 lbs pounds red potatoes
1 small white onion
1 bunch scallions
1 jalapeno pepper
1/2 teaspoon cumin
3 tablespoons butter
2 medium tomatoes, diced (or 1 can diced tomatoes, drained)
1/4 cup chopped cilantro
1/2 cup cream
6 ounces mozzarella grated (I used grocery store brick mozzarella)
Peel 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.
Chop the 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. Mince the jalapeno.
Melt the butter in a large skillet. Sauté onion, scallion, jalapeno pepper and cumin in the butter until soft, about 5 minutes.
Add the diced tomatoes and cilantro and cook until the tomatoes are soft and fragrant.
Stir in the cream and cheese, and heat until sauce just comes to a boil and cheese is mostly melted. Remove from heat.
Slice potatoes into halves or wedges, and arrange potatoes onto a platter. Pour sauce over potatoes. Garnish with chopped green onion.
This dish is mainly all about the cheese -- at least for me it is. Any melting cheese is fine as long as it suits your taste. I use fresh or low moisture mozzarella because it lends itself very well here.
It's what the recipe calls for and I prefer a very white cheese to go along with the red and green ingredients already in the recipe. That's just me though. Can you use Emmentaler, Gruyère, or white cheddar? Of course you can. Use what you like and use a cheese with a texture (and fat content) that appeals to you. I tend to like stringy cheese, fwiw.