Papas chorriadas

As tradition built it

Papas chorriadas

Serves 4. About 35 to 40 minutes.

Ingredients

• 8 medium potatoes, sabanera or pastusa
• to cover salted water
• 3 large ripe tomatoes, finely chopped
• 1 cebolla larga (spring onion), finely chopped
• 1 clove garlic, finely chopped
• 2 tbsp vegetable oil or butter
• 240ml queso campesino or mozzarella, grated
• 240ml cream
• to taste salt and pepper
• to taste, optional cumin
• optional cilantro, to garnish

Method

1. Wash the potatoes and boil them unpeeled in salted water until soft, 20 to 25 minutes.
2. Meanwhile chop the tomatoes, onion and garlic finely.
3. Heat the oil or butter in a large frying pan over a medium heat and fry the onion and garlic until golden, about 3 minutes.
4. Add the tomatoes and cook, stirring now and then, until the sauce is thick, 7 to 10 minutes.
5. Add the cheese and cream and stir until the cheese melts. Season with salt, pepper and cumin.
6. Drain the potatoes, set them on a dish, and pour the sauce over until they are covered. Scatter cilantro over if you like.

Notes

The recipe is Paula Naranjo's, for Infobae Colombia. Alquería, the Colombian dairy, peels the potatoes in strips, chalequeadas, uses no garlic, cooks the onion and tomato covered, warms the potatoes in the sauce, and melts grated Paipa cheese over them at the table.

What a modern chef changes

Blended Sauce, Blistered Cheese

Method

1. Blend the finished tomato-onion sauce in a high-power blender before the cheese and cream go in.
2. Pass the sauce through a chinois for a genuinely smooth, restaurant-grade result.
3. Cook the potatoes sous vide to an even, edge-to-edge doneness rather than boiling them, holding their shape more reliably under the hot sauce that follows.
4. Finish a portion of the melted cheese under the Big Green Egg's direct heat for a few seconds of real blistering and colour.