Papas Chorreadas Bogotá Style Potatoes in Sauce

Makes 6 to 8 servings

10 medium red potatoes, left whole or halved

2 tbsp unsalted butter

1 tbsp extra virgin olive oil

5 green onions (including bulb), sliced lengthwise into ribbons and cut into 1 1/2- inch lengths

2 cloves garlic, minced

8 Roma (plum) or round tomatoes, seeds removed, diced

1/4 tsp each chopped fresh thyme, dried oregano, ground cumin, achiote (annatto seed)* powder, and kosher salt or sea salt, plus more if needed

1/4 pound (about 110g) St. John’s cheese or mozzarella, crumbled or grated

* See page 20

In a medium pot, add the potatoes and enough water to cover by about an inch. Bring to a boil. Add about 1 tablespoon of kosher salt. Reduce the heat and simmer the potatoes just until barely tender, 10 to 15 minutes.

Meanwhile, in a large skillet over medium heat, add the butter and oil. When the butter has melted, stir in the green onion and garlic. Cook, stirring occasionally, for 2 minutes. Stir in the tomatoes, thyme, oregano, cumin, achiote and salt. Cook, stirring, for 2 minutes. Add the cheese and stir until the cheese has melted. Taste and adjust seasonings, as needed.

Drain the potatoes. Season with a bit of salt, if desired. Transfer the potatoes onto a serving platter. Spoon the sauce over the potatoes. Serve immediately.

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