New Potatoes with Cheese and Tomatoes

The sauce for these potatoes is very easy to prepare and a wonderful way to cook up some fresh garden tomatoes. The cilantro, cumin, and tomatoes combine to a unique and delicious flavor.

New Potatoes with Cheese and Tomatoes Recipe

  • Yield: Serves 4 to 6.
Yum

Ingredients

  • 8 to 12 small red-skinned new potatoes
  • 2 Tbsp butter
  • 1 med yellow onion, finely chopped
  • 4 large green onions, cut in 1-inch lengths
  • 2 large fresh tomatoes, peeled and chopped
  • 1/2 cup whipping cream
  • 1 Tbsp finely chopped fresh cilantro leaves
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon ground cumin
  • Salt and pepper
  • 1 cup shredded mozzarella cheese

Method

1 Scrub the potatoes; do not peel. Place the potatoes in a large pan, cover with water and boil, covered, until tender when pierced, about 20 minutes. Drain and place in a serving container. Keep warm.

2 Melt butter in a frying pan over medium heat. Add chopped onion and green onions and cook until limp. Add the tomatoes and cook, stirring often, for 5 minutes. Stir in the cream, cilantro, oregano, cumin, and salt and pepper to taste. While stirring, slowly add the cheese and cook until the cheese is melted.

3 If potatoes are not small, cut them in halves or quarters. Spoon the sauce over the potatoes.

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Adapted from a very old issue of Sunset Magazine. Also called "Columbian Potatoes with Cheese" or "Papas Chorreadas".

Showing 4 of 8 Comments

  • Lee

    Okay, this is a lot better than I expected. The sauce could be used in many dishes. I think I will try this with fish. If you thinned it out, I sure it would compliment very well. Thanks Elise!

  • Persephone

    The flavors in this are amazing! I have also started using this herb/spice combination to perk up a recipe for a swiss chard and tomato cream pasta sauce – it has turned out to be a delicious solution to the problem of what to do with all my swiss chard.

  • Hector

    You can aloso use regular large potatoes with this recipes as is traditionally done in the Colombian countryside. To spice it up, add saffron to the sauce. The sauce is called “Hogado” and it is incredible with eggs in the morning, or with your beans, tortillas, etc. It is a traditional seasoning for all sorts of dishes in Colombia.

  • AnnE

    Does this work with yogurt instead of whipping cream?

    You might be able to make this with yogurt, just be sure to keep the sauce from coming to a boil or simmer, or with yogurt it will likely curdle. ~Elise

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