Norman Van Aken's "Papas Chorreadas"

Norman Van Aken's "Papas Chorreadas"

Norman Van Aken

Yield: 4 servings

Papas Chorreadas is a Columbian dish we learned about while researching our cookbook, "New World Kitchen." Chorreadas comes from the verb chorrear which means to flow or pour. In essence, the sauce should literally "flow" over the roasted potatoes.



  1. Drizzle potatoes with olive oil. Season with salt & pepper.
  2. Roast potatoes in a 350° F oven until golden, turning once.
  3. While potatoes are roasting, prepare the sauce. In a heavy saucepan, melt the butter with the olive oil. When butter is melted, add the garlic and onion. Cook until lightly caramelized, about 8 minutes.
  4. Add the thyme leaves, mustard and white Balsamic vinegar, stir. Then add the cream; bring to a simmer. Strain mixture onto reserved shredded Jack cheese.
  5. Whisk in the Cotija (or Parmesan). Season with salt & pepper. Whisk together, return to heat and cook another 3 minutes. Keep warm.
  6. Serving suggestion: Plate the roasted potatoes wedges on serving dish. Add seared scallops topped with wasabi caviar to potato wedges. Serve with blanched asparagus and chiffonade of lightly dressed romaine lettuce or with an assortment of heirloom tomatoes tossed in a mint, chili powder dressing.