These potatoes are typical from the Andean center of the country, prepared with a sauce that is creamy and delicious. On the coast, where you cannot find the thicker green onions*, we prepare it with scallions and onions.
Ingredientes:
- 1½ pounds potatoes
- 1½ tablespoons salt
- 2 tablespoons oil
- 2 cups cut green onions*, sliced in half lengthwise, then into pieces 2½ inches long
- 2 cloves garlic, mashed
- 1½ cups diced tomatoes
- 2 cups vegetable stock
- 1 cup shredded white farmer’s cheese* or mozzarella, shredded (6 ounces)
- ½ cup milk
- ½ cup heavy cream or half-and-half
- Wash the potatoes and peel only partially. (Unevenly, about half of each potato.)
- In a mediuim pot place the potatoes and 1 tablespoon of the salt. Cover with water completely. Bring to a boil and cook until the potatoes feel soft when you prick them with a knife, about 15 to 20 minutes. Drain and set aside.
- While the potatoes cook, heat the oil in a large sauté pan over medium-low heat and sauté the green onions until translucent and very soft, about 8 minutes; add the garlic, stir, and cook 1 minute. Add the tomatoes, bouillon cube, cumin*, the remaining ½ tablespoon of salt, and pepper. Stir and cook 5 minutes more. Add the milk and cream or half-and-half (your choice) and cook 2 minutes. Finally, add the cheese, mix well, and cook covered for 3 to 4 minutes or until the cheese has melted.
- Place the cooked potatoes in the sauce and serve.
