Serious Eats: Recipes

Papas Chorreadas (Colombian Potatoes with Cheese and Tomato Sauce)

[Photographs: J. Kenji Lopez-Alt]

Note: I prefer using canned tomatoes for the sauce, though fresh peeled roma tomatoes can be used if you have access to good ripe ones. If fresh mozzarella curds are unavailable, grated mozzarella, jack, or any other mild, white melting cheese can be used.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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