New Potatoes with Cheese and Tomatoes

Red skinned new potatoes recipe with a sauce of Mozzarella, cream, tomatoes, onions, cilantro and oregano.

  • Yield: Serves 4 to 6


  • 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


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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  • The Mother of the Persian Cat

    I want to make this recipe tonight as it sounds like a delicious experiment; although I was wondering is there any particular reason why I shouldn’t peel the potatoes? I personally am not fond of leaving the skin on in wedges, etc.


    New potatoes have thin skins that do not need to be peeled. You can skin them if you want, but it isn’t necessary. ~Elise

  • Annika

    Hi! I made this recipe a few months ago and it was an absolute hit! Quick question though. I’m planning on making this dish again for a NYE party this year, and would like to get as much of my cooking out of the way the day before. How much of this could I put together ahead of time? Thanks!

    Hmm. I guess you could cook the potatoes ahead of time, and them reheat them in the microwave before proceeding with the next step. ~Elise

  • Heather

    5 onions seems like a lot. Are the “green onions” the small, long-green-stem, grass looking onions? Also, what’s the conversion for dried Cilantro please? It’s all I have. Thanks!

    Green onions are also known as scallions. Yes, they are the long, green-stemmed onions. I wouldn’t recommend subbing dried for the fresh cilantro in this recipe. If you don’t have fresh cilantro, skip it. ~Elise

  • lillie

    Can I use corriander in place of cilantro…. I don’t have any. I do have basil though, so which would be better?

    You mean ground coriander? I would use the basil instead. ~Elise

  • 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

  • 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.

  • 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.

  • 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!