The king of the potatoes, when you ask a Colombian, is the small, yellow, creamy papa criolla, a particular cultivar that's really difficult to track down outside of Colombia. They can be cooked any number of ways—steamed, boiled, baked in salt, cooked into soup—but the simplest (and tastiest) is to fry them whole, skin and all.
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Fried creamy yellow potatoes with a fresh and hot ají are one of my wife's favorite appetizers, and incredibly simple to make.