Papas Criollas (Creole Style Potatoes)
2 pounds small white-skinned potatoes (the smaller the better)
1/2 tablespoon Fine sea or kosher salt
½ cup Basic Sofrito
8 ounce can tomato sauce
1 teaspoon dried, oregano
1 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon Pique (Homemade Puerto Rican Hot Sauce) (optional)
1/2 cup fresh cilantro, chopped
Put potatoes in medium saucepan and pour in enough cold water to cover completely.
Throw in salt.
Bring water to boil.
Turn off heat and scoop out potatoes with slotted spoon .
Place potatoes on a paper towel-lined baking sheet.
Roll them around to dry skins.
Pour olive oil 1/4 inch up a skillet large enough to hold potatoes in a single layer.
Heat oil over medium heat until rippling.
Frequently shake pan to cook evenly, until they just start to brown in spots. Don’t worry
about getting the potatoes crispy, because they are going to simmer in sauce.
Add sofrito, oregano, paprika, red pepper flakes, and pique.
Bring to boil and cook for a minute or two.
Stir in tomato sauce and bring to boil.
Season lightly to taste with salt.
Lower heat to simmer gently.
Cover pan and cook until potatoes are tender but not mushy, about 15 minutes.
Taste sauce and reseason if necessary.
Garnish with minced cilantro to serve.
Puerto Rican Recipes
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