Papas Chorreadas with Creamy Tomato-Scallion Sauce

Why You’ll Love This Recipe

• Classic Colombian comfort: silky, savory, and gently spiced.
• Ready in about 35 minutes with simple supermarket ingredients.
• Perfect side for grilled meats, roasted chicken, or a casual cookout.
• Creamy without feeling heavy, thanks to juicy tomatoes and scallions.

Grocery List

• Produce: Small yellow potatoes, scallions, ripe tomatoes, garlic, cilantro
• Dairy: Heavy cream, whole milk, queso campesino (or queso fresco)
• Pantry: Kosher salt, black pepper, ground cumin, achiote or sweet paprika, neutral oil, unsalted butter, optional cornstarch

Full Ingredients

For the Potatoes

• 1.5 lb (680 g) small yellow potatoes (baby Yukon gold or similar), scrubbed, left whole or halved if larger than 1.5 inches
• 1 tbsp kosher salt (for the cooking water)

For the Chorreada Sauce

• 1 tbsp unsalted butter
• 1 tbsp neutral oil (such as canola or sunflower)
• 4 scallions (green onions), thinly sliced; keep whites and greens separate
• 2 medium ripe tomatoes, seeded and finely chopped (about 1.5 cups / 250 g)
• 1 small garlic clove, minced
• 1/2 tsp ground cumin
• 1/4 tsp achiote (annatto) or sweet paprika
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (120 ml) whole milk
• 4 oz (115 g) queso campesino, crumbled (about 1 cup), plus more for serving
• 2 tbsp fresh cilantro, chopped
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper, or to taste
• Optional thickener: 1 tsp cornstarch mixed with 1 tbsp cold water

Step-by-Step Instructions

Step 1: Simmer the potatoes

Add the potatoes to a medium pot and cover with 1 to 2 inches of cold water. Stir in 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a lively simmer and cook until the potatoes are just tender when pierced with a knife, 12 to 15 minutes. Drain well, return to the warm pot, and cover to keep them hot.

Step 2: Start the aromatic base

While the potatoes cook, heat the butter and oil in a large skillet over medium heat. Add the scallion whites and cook, stirring, until softened and fragrant, about 2 minutes. Stir in the minced garlic and cook 30 seconds more, just until aromatic.

Step 3: Build the tomato layer

Add the chopped tomatoes, cumin, and achiote or paprika. Cook, stirring occasionally, until the tomatoes release their juices and turn jammy and slightly thick, 4 to 5 minutes. Lightly season with a pinch of salt to build flavor.

Step 4: Make it creamy

Pour in the heavy cream and milk. Bring to a gentle simmer and cook, stirring, until the sauce thickens slightly and coats the back of a spoon, 2 to 3 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 30 to 60 seconds more until glossy and lightly thickened. Do not boil vigorously.

Step 5: Fold in cheese and greens

Reduce the heat to low. Stir in the crumbled queso campesino and the scallion greens. Simmer 1 minute so the cheese softens while keeping some texture. Season to taste with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (adjust as needed). Stir in half of the chopped cilantro.

Step 6: Smother the potatoes and serve

Transfer the hot potatoes to a serving dish. Spoon the warm chorreada sauce generously over the top so it “streams” down the sides. Sprinkle with the remaining cilantro and a little extra crumbled cheese. Serve immediately alongside grilled meats or roasted chicken.

Pro Tips

• Use small, waxy potatoes so they hold their shape and keep a creamy bite.
• Seed the tomatoes to prevent a watery sauce; cook them until jammy before adding cream.
• Keep the sauce at a gentle simmer after adding dairy to avoid splitting.
• Queso campesino is traditional; queso fresco is a good substitute that softens without fully melting.
• Make the sauce slightly thicker than you think—heat from the potatoes will loosen it a bit.

Variations

• Spicy: Add 1 finely chopped ají or 1/4 tsp red pepper flakes with the tomatoes.
• Smoky: Stir in 2 tbsp finely diced cooked bacon or chorizo with the scallion whites.
• Lighter: Replace heavy cream with evaporated milk for body with fewer calories.

Storage & Make-Ahead

Boil the potatoes up to 2 days ahead; cool, refrigerate, and rewarm by steaming or microwaving just before serving. The sauce keeps 3 days in the refrigerator; reheat gently over low heat, adding a splash of milk to loosen if needed. Do not freeze the sauce (dairy may separate). For the best texture, add cilantro and extra crumbled cheese right before serving.

Nutrition (per serving)

Approximate values: 390 calories; 23 g fat; 37 g carbohydrates; 10 g protein; 4 g fiber; 520 mg sodium.