Recipe for cooking columbian potatoes with tomato-cheese sauce
Recipes from Peru, Brazil and South America :: South American Side Dishes
4 to 6 large potatoes
2 Tbsp. butter
1/2 c. finely chopped onion
1 clove garlic, finely chopped
1 scallion, green and white parts, finely chopped
1 c. chopped, peeled tomato
Salt and freshly-ground pepper, to taste
1/2 c. heavy cream
1 c. grated Monterey jack, Muenster or other mild white cheese
Chopped parsley (for garnish)
Boil the potatoes in salted water until they are cooked through. Drain, peel and keep warm.
Heat the butter in a saucepan over moderate heat, and cook the onion and garlic until soft but not brown. Add the scallion, tomatoes, salt, and pepper and cook for 5 mins., stirring occasionally. Add the cream and cheese and stir until the cheese is melted. Pour the sauce over the potatoes and sprinkle and distribute with chopped parsley.
Serves 4 to 6.
