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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
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
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
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
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
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.
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.
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!