Selection and Storage:
– Select firm, dry potatoes that do not have wilted/shriveled peels, dark bruises or soft spots
– Avoid potatoes with substantial green spots and eyes that have started to sprout
– Potato sprouts and green skin are toxic, so they should never be eaten!
– Potatoes should be stored in a cool, dry, ventilated, dark area (for example in a kitchen cabinet, drawer or closet)
– Potatoes should not be stored in the fridge as they will get too cold
– When storing, try to keep potatoes in their bags or otherwise loosely covered
– Potatoes can be stored for many weeks between 7-10 degrees Celsius, but no more than a week in temperatures greater than 10 degrees Celsius
Papas Chorreadas (Colombian Potatoes with Cheese and Tomato Sauce)
Makes 4-6 servings
– 12 medium-sized Yukon gold potatoes (about 2 1/2 pounds)
– 2 tablespoons olive oil
– 1 medium onion, thinly sliced
– 1 (28-ounce) can whole peeled tomatoes, drained and cut into 1/4-inch strips
– 1 cup heavy cream
– 6 ounces shredded/grated cheese, preferably mozzarella or any other mild, white melting cheese
1. Place potatoes in a large pot and cover with cold water by 2 inches. Salt water generously, then place over high heat. Bring to a boil, and cook until potatoes are completely tender, about 20 minutes after boiling is achieved.
2. Meanwhile, heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions and cook, stirring frequently, until lightly softened, about 3 minutes. Add tomatoes and stir to combine. Bring to a boil, adjust heat to maintain a gentle simmer, and cook, stirring occasionally, until almost no liquid remains, about 15 minutes. Add heavy cream, bring to a simmer, and cook until sauce comes together and has the consistency of light paint.
3. Drain potatoes and transfer to a serving platter. Season sauce to taste, then stir in grated cheese, heating until cheese just barely begins to melt (it should stay chunky in light curds). Spoon sauce over potatoes, and serve immediately.