Colombian papas chorreadas

Ingredients

• 700 gPastusa potatoes (or any red potato that holds its shape)
• 2 tablespoonssunflower oil
• 4 largetomatoes, grated
• 2 largespring onions, chopped
• 1 clovegarlic, chopped
• 1 teaspoonground cumin
• 50 gPaipa cheese, grated (about 1 handful)
• 100 g (about 120 ml; ½ cup)single cream
• to tastesalt and pepper

Instructions

1. 1

   Cook the potatoes

   Partly peel the potatoes, leaving a little skin on each one. Halve and rinse them, then cook in salted boiling water for 20–30 minutes, until tender and easily pierced with a fork.

2. 2

   Start the hogao

   While the potatoes cook, heat the oil in a frying pan. Fry the spring onions and garlic for 5 minutes, until soft and fragrant, then add the grated tomatoes and cumin.

3. 3

   Simmer the sauce

   Cook the tomato mixture gently for about 20 minutes so the flavours can concentrate.

4. 4

   Add cream and cheese

   Add the single cream, grated Paipa cheese, salt and pepper to the hot hogao.

5. 5

   Melt and season

   Stir until the sauce is smooth and creamy and the cheese has melted completely. If it seems too thick, loosen it with a little reserved potato cooking water. Taste and adjust the seasoning.

6. 6

   Coat and serve

   Add the cooked potatoes to the pan and stir until they are completely coated in the hot sauce. Serve straight away while hot.

What are papas chorreadas?

Papas chorreadas are a Colombian potato dish served with a sauce that is poured or spooned over the potatoes. This version pairs a tomato and spring onion hogao with cream and Paipa cheese for a rich, savoury finish.

The recipe works because the potatoes keep their shape while the sauce simmers and thickens. Part-peeling them also leaves a little skin to help them hold together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 11g protein, 38g carbs, 28g fat.

The potatoes provide most of the carbohydrates, while the cream, oil and cheese contribute much of the fat; the cheese also supplies some protein. Serve a moderate portion with a lean protein and a generous helping of vegetables to balance the plate.

The potatoes

Choose: Pastusa or another red potato that holds its shape is a good fit here. Cut the potatoes in half so they cook more evenly, and leave a little skin on each piece as directed.

Check: Start testing them at the 20-minute mark. They are ready when a fork slides in easily, but they should not be falling apart.

Build the hogao

Soften first: Give the spring onions and garlic 5 minutes in the oil, stirring so they soften without browning too much. This lays down the savoury base for the sauce.

Reduce: Add the grated tomatoes and cumin, then simmer gently for about 20 minutes. A slower cook helps the tomato mixture become more concentrated before the cream and cheese go in.

Get a creamy sauce

Melt gently: Stir the cream and grated Paipa into the hot hogao until the cheese has melted. Keep the heat moderate and stir rather than letting the sauce boil hard.

Adjust: If the sauce is thicker than you like, add reserved potato water a little at a time. It loosens the sauce while helping it cling to the potatoes.

Timing and texture

Overlap: Start the hogao while the potatoes cook to make good use of the preparation time. The sauce simmers for about 20 minutes, while the potatoes take 20–30 minutes.

Finish: Add the potatoes only once they are tender, and turn them gently through the sauce so they stay intact. Serve as soon as they are coated and hot.

Serving ideas

Pair: Serve papas chorreadas alongside grilled or roasted meat, chicken or fish, or make them part of a broader Colombian-style meal. Their creamy sauce also works well with a simple green salad or cooked vegetables.

Balance: The potatoes and sauce are filling, so a crisp, lightly dressed vegetable side can bring freshness and contrast.

Recipe notes & tips

• Reserve a little potato cooking water before draining the potatoes so you can thin the sauce if needed.
• Grate the tomatoes just before cooking to capture their juices in the sauce.
• Stir the hogao occasionally as it simmers so it reduces evenly.
• Add the cheese over moderate heat and keep stirring until it melts.
• Fold the potatoes through the sauce gently to avoid breaking them up.

Variations

• Use another cheese: Choose a mild, firm cheese that melts smoothly if Paipa is unavailable.
• Add fresh herbs: Scatter chopped coriander over the finished dish for a fresh note.
• Bring some heat: Add a little chopped chilli to the hogao as it cooks.
• Make it tangier: Stir in a small squeeze of lime just before serving.
• Serve as a main: Add cooked shredded chicken alongside the potatoes for a more substantial meal.

Common mistakes to avoid

• Overcooking the potatoes: Check them from 20 minutes and drain once a fork passes through easily.
• Browning the aromatics: Keep the spring onions and garlic moving over moderate heat so they soften without scorching.
• Rushing the hogao: Let it simmer for about 20 minutes so the tomato mixture has time to concentrate.
• Boiling the cheese sauce hard: Use moderate heat and stir until the cheese melts smoothly.
• Adding too much cooking water: Stir in a little at a time until the sauce reaches a coating consistency.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened; the potatoes may soften slightly on reheating.

Frequently asked questions