Savannah Anderson is a UM junior studying international business and marketing who draws her heritage from Colombia. Anderson, a first-generation American, was born and raised in Kalispell, Montana. Here, exclusively with Kaimin, Savannah and her cousin David Alarcon, also a UM student, share their recipe for papas chorreadas, a typical Colombian side dish that Savannah’s grandma often cooks.
Papas chorreadas is Spanish for creamy potatoes. It’s a dish of potatoes covered with a delicious sauce made with tomatoes, onions, green onions, cream and cheese. Papas chorreadas is also a must as a side dish for Sobrebarriga al Horno, the famous Colombian-style baked flank steak.
2 or 3 potatoes, partially peeled
chopped green onions to taste
chopped cilantro to taste
a tablespoon butter
1 tablespoon vegetable oil
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon garlic powder
paprika to taste
pepper to taste
1 cup heavy whipping cream
Cheese, usually cheddar but other cheeses can work
Partially peel the potatoes. Place the potatoes in a medium saucepan. Cover with water and bring to a boil. Cook about 20 to 30 minutes until tender. Drain and set aside.
While cooking the potatoes, chop tomatoes, onions, green onions and cilantro.
Heat the oil and butter in a frying pan over medium heat. Add tomatoes, onions, stir often and cook for 5 to 7 minutes.
Add cheese and cream to the pan. Mix well, turn down the heat and cook for 3 minutes or until the cheese has melted.
Place the potatoes in a serving dish. Pour the sauce on top. Put the chopped green onions and cilantro on top.