Papita Amarilla Chorreada

Yellow Potatoes with Yogurt and Roasted Garlic Sauce

Preparation info

  • Difficulty


  • 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Saucy yellow potatoes, a must in any Andean home, are lightened up here with the use of yogurt instead of cream. The addition of the cherry tomatoes also adds lots of flavor and nutrients. Also use your favorite cheese, but go with the part-skim variety.


  • 2 cups cut green onions*, sliced in half lengthwise, then into 2½-inchlong pieces
  • cups quartered cherry tomatoes
  • 1 tablespoons oil
  • ½ head garlic, whole and unpeeled
  • ¼ teaspoon curry powder
  • teaspoon ground cumin
  • teaspoon plus ¼ teaspoon ground black pepper
  • 1 tablespoon plus ½ teaspoon salt
  • pounds yellow potatoes
  • ½ cup whole milk
  • ½ cup plain yogurt
  • ½ cup vegetable stock
  • ½ teaspoon cornstarch
  • 6 ounces white farmer’s cheese* or part skim mozzarella, shredded (1 cup)


  1. Preheat the oven to 350°F. Toss together the green onions, tomatoes, oil, garlic, curry powder, cumin, teaspoon pepper, and ½ teaspoon salt on a large piece of foil. Fold to cover tightly and bake for 30 to 40 minutes or until garlic is soft and buttery.
  2. Wash the potatoes and remove about half of the peel from each potato. Place the potatoes in a medium pot with the 1 tablespoon of salt and water to cover. Bring to a boil and cook until the potatoes feel almost done through the center, about 10 to 12 minutes. Drain and set aside, covered.
  3. Open the foil around the vegetables, remove the garlic cloves from their natural casing and mash them. Transfer the tomato mixture to a large sauté pan, add the mashed garlic, and mix well.
  4. Add the milk, yogurt, stock, cornstarch, and ¼ teaspoon pepper to the tomato-garlic mixture and bring to a boil, simmer 2 minutes. Add the potatoes and cheese; mix well, and cook covered for 2 to 3 minutes or until the cheese has melted.
  5. Place in a serving dish and serve hot.