Potatoes with Crema and Quesito Colombiano

Papas Chorreadas, a simple yet creative Colombian dish will impress everyone: roasted red potatoes covered with a combination of cream, tomatoes, cheese, scallions and sprinkled with crispy bacon bits. The Quesito Colombiano is a delightful traditional cheese used in many dishes. These Papas Chorreadas will become a regular at brunch time and everyone around the table will take their hats off to the chef.

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

Preheat the oven to 400 degrees
Wash and dry the potatoes
Cut the potatoes in half and place them in a bowl with the olive oil, salt, pepper and 1 tbsp of parsley.
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.
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.
Add the Crema Centroamericana and the remaining tbsp of parsley. Mix well, remove from heat and set aside
Place the potatoes in a serving dish and pour the sauce on top. Garnish with crumbled Quesito Colombiano and the crispy bacon bits.