Papas chorreadas

Paps chorreadas
Papas chorreadas


This is my own take on a Colombian classic. When I was at school we had the most amazing school dinners – I realise now we were incredibly lucky – and we used to fight over these. We would trade our pudding with someone younger or new to the school for their portion of ‘pipitas chorriadas’ as we’d call them, and beautiful Rosalbita, the dinner lady, would keep secret portions for her favourite pupils. Luckily my appreciation for good food won me a place in her heart. Not only did she keep treats for me and allowed me to sample here culinary masterpieces, she would also turn a blind eye when I shared a cigarette with my friends at the back of her kitchen so we wouldn’t be caught by our very strict teachers. In my defence, smoking was considered very cool at the time.

The recipe varies greatly depending on where you are in Colombia. The potatoes are usually boiled but I can’t resist red potato roasties so I bake them. If you like the ubiquitous ‘patatas bravas’  you are likely to fall in love with these. They just have a much deeper and fuller flavour. Though I must tell you, the key is to use ripe tomatoes. Chopped tomatoes from a tin will simply not work.

Papas chorreadas 2

My papas chorreadas were a total hit with my little ones. They go beautifully with fish – we had them with salmon. But they’d also make a wonderful main dish next to some greens. Don’t be tempted to add anything other than salt and pepper. I promise, the tomatoey flavour won’t let you down.

Buen provecho!

P.S: If you like my recipes feel free to share with your family and friends and any social media accounts. I have lots more on my Instagram account and I’ll be updating my blog in the next few days.


·      1kg red potatoes, washed and chopped in large chunks (I chop them in four pieces unless they are really big)

·      500g vine tomatoes, or another flavoursome variety – washed, skinned and chopped. If you are unsure how to peel tomatoes check

·      200g echalion shallots, finely chopped

·      ½ tbsp cream cheese

·      100g cheddar cheese (optional)

·      Olive oil for baking the potatoes and frying the vegetables

·      Salt and pepper to taste

Place the potatoes in a baking tray. Drizzle with olive oil, season and bake in a pre-heated oven at C180° for about an hour until they start to brown and they are crunchy and cooked through.

When they are ready, fry the chopped shallots in a generous amount of olive oil over a low heat for about 3 minutes until soft. Add the chopped tomatoes and cook for a further 5-7 minutes, until most the juice from the tomatoes has been absorbed and it turns into a nice thick sauce. Add the cream cheese, salt and pepper to taste and mix well so the cheese melts completely.

Scatter the cheddar cheese – if using – over the hot potatoes so it melts and add the sauce on the top. Mix really well and enjoy!



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