Papas Amarillas al Horno

Baked Yellow Potatoes

Preparation info

  • Difficulty


  • 4 to 6


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Yellow potatoes have so much taste on their own that it is great to eat them baked with just a dash of salt. This is the best way to learn the difference between each variety of the hundreds of them in Colombia. Yellow potatoes are also called Peruvian Yellow Potatoes as they are indigenous to all the Andean region.


  • 1 pound (about 10) very small yellow potatoes
  • 2 teaspoons salt
  • 1 tablespoon oil or cooking oil spray


  1. Wash the potatoes well. Do not peel or cut. Place them in a small pot with water to cover them plus 1 inch. Add 1 teaspoon salt, cover, and turn the heat to medium-high.
  2. Cook covered until the water comes to a boil. Uncover and cook about 5 to 10 minutes or until potatoes are tender but not overcooked.
  3. Preheat the oven to 425°F.
  4. Drain the water from the potatoes. Spray them with olive oil and sprinkle with remaining 1 teaspoon salt. Transfer to a baking pan.
  5. Bake for 5 to 7 minutes or until lightly golden. Serve immediately.