Norman Van Aken's "Papas Chorreadas"
Papas Chorreadas is a Columbian dish we learned about while researching our cookbook, "New World Kitchen." Chorreadas comes from the verb chorrear which means to flow or pour. In essence, the sauce should literally "flow" over the roasted potatoes.
- For the potatoes:
- 1 large Idaho® Russet potato, scrubbed and quartered lengthwise into wedges
- 4 Purple Fingerling Idaho® potatoes, scrubbed and sliced into circles
- 4 Red and Yellow Idaho® potatoes, scrubbed and sliced into circles
- Kosher salt & freshly cracked pepper to taste
- Pure olive oil to drizzle over the potatoes
- For the sauce:
- 1 1/2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/2 sweet onion, finely chopped
- 1/2 tablespoon thyme leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon white Balsamic vinegar
- 1 cup of heavy cream
- 3 ounces pepper Jack cheese, grated and reserved in a mixing bowl
- 2 tablespoons Cotija cheese, grated (or Parmesan)
- Kosher salt & freshly ground black pepper, to taste
- Drizzle potatoes with olive oil. Season with salt & pepper.
- Roast potatoes in a 350° F oven until golden, turning once.
- While potatoes are roasting, prepare the sauce. In a heavy saucepan, melt the butter with the olive oil. When butter is melted, add the garlic and onion. Cook until lightly caramelized, about 8 minutes.
- Add the thyme leaves, mustard and white Balsamic vinegar, stir. Then add the cream; bring to a simmer. Strain mixture onto reserved shredded Jack cheese.
- Whisk in the Cotija (or Parmesan). Season with salt & pepper. Whisk together, return to heat and cook another 3 minutes. Keep warm.
- Serving suggestion: Plate the roasted potatoes wedges on serving dish. Add seared scallops topped with wasabi caviar to potato wedges. Serve with blanched asparagus and chiffonade of lightly dressed romaine lettuce or with an assortment of heirloom tomatoes tossed in a mint, chili powder dressing.