Potatoes with Crema and Quesito Colombiano

Breakfast Renovando Las Tradiciones Sides Colombian Quesito Crema Centroamericana

Ingredients

• 8 medium red potatoes, cut in halves (with the skin on)
• 6 tbsp olive oil
• 2 tbsp parsley
• 3 tbsp butter
• 2 tsp garlic
• 2 scallions cut into 2” long pieces
• 2 cups diced tomatoes
• 2 cups Crema Centroamericana
• 1 cup Quesito Colombiano
• ½ cup crispy crumbled bacon
• Salt and pepper to taste

Preparation

1. Preheat the oven to 400 degrees
2. Wash and dry the potatoes
3. Cut the potatoes in half and place them in a bowl with the olive oil, salt, pepper and 1 tbsp of parsley.
4. Toss until the potatoes are well coated. Transfer the potatoes to an oven sheet pan and spread them out. Bake for 30-35 minutes or until browned and the skins looks crispy. Flip twice with a spatula during cooking in order to ensure even browning.
5. While the potatoes are cooking, heat the butter in a frying pan over medium heat. Add the garlic and scallions; stir and cook for about 5 minutes. Then add the tomatoes; stir and cook for 2 more minutes. Salt and pepper to taste.
6. Add the Crema Centroamericana and the remaining tbsp of parsley. Mix well, remove from heat and set aside
7. Place the potatoes in a serving dish and pour the sauce on top. Garnish with crumbled Quesito Colombiano and the crispy bacon bits.