Papas Chorreadas - Creamy Colombian Potatoes

1. 1

   Start by washing the potatoes and peeling only a third off all their skins

2. 2

   Pack the potatoes (peeled side up) into a saucepan with the stock cube. Fill the pan with water until the potatoes are covered, put a lid on the pan and bring to a boil. Cook for about 30 minutes or until the potatoes are tender. Drain and set aside

3. 3

   While the potatoes are cooking, heat the oil and butter in a large frying pan over a medium heat. Add the onion and leeks and fry for 3-4 minutes before adding the tomatoe. Stir and cook until the tomatoes have softened

4. 4

   Add the garlic and cumin and fry for a minute, then add the spinach. Season with salt and pepper. Cover the pan and cook for a few minutes until the spinach has wilted

5. 5

   Take the lid off, turn down the heat and now add the cream, half the parsley and cheese. Stir. Continue to cook until the spinach is cooked and the cheese has melted

6. 6

   If serving as a main, divide the potatoes between plates (cutting the larger potatoes in halves or quarters) and pour over the sauce over the potatoes. Sprinkle the remaining parsley and serve.

* Per serving · 4 servings · Values may vary.