Papas Criollas (Tiny Yellow Potatoes)
October 26, 2009 by Andrea 
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Filed under Appetizers, Vegetables
One of my fondest food memories is of the tiny round potatoes known as papas criollas from Colombia. The Colombian papas criollas grow wild in the Andes highlands and have a thin, tender skin and a buttery yellow interior that yields an amazing flavor. They are a favorite for soups such as Ajiaco or served as appetizers or sides either roasted, fried, mashed, boiled, or skewered and grilled. Here in the United States you can buy them frozen in some stores or in jars from various online grocers (see Where to Buy below). I have searched for years but still have not found frozen, canned, or fresh papas criollas in any of our local Hispanic or international grocery stores.
If you’ve ever had a memory of food so strong that you still dream of it 15 years later, you’ll understand my excitement when I spotted tiny yellow potatoes in Trader Joe’s last week. Small potatoes have been in vogue for a few years, but the little yellow Dutch creamers in our area stores are bigger than papas criollas and I’ve never been quite happy with them. When I saw these petite gems my heart went pitter patter and I jumped with glee and clapped. In Trader Joe’s. Yes, people stared.
These tasty little potatoes are only 1-inch in diameter, a perfect bite size. Michael was thrilled that I found them and assumed I was going to make Ajiaco, but I shocked him when I announced that I planned to fry these. I don’t like to fry, it always makes a big splattery mess leaving me with a big cleanup, but the memory of crispy fried papas is burned in my brain and I wanted to share that experience with my family without buying plane tickets to Bogotá.
My next step is to test the papas in Ajiaco. If they are a true match, they will break up and dissolve into the soup, and then I will set up some space to grow my own papas criollas. What a dream come true.
Just for fun: If you want to experience papas criollas the way I first did years ago, listen to Clasicos de la Provincia by Carlos Vives while eating. For something instrumental, The Rumba Foundation by Jesse Cook offers some great Colombian-inspired sounds that will give you rumba fever.
FRIED PAPAS CRIOLLAS
Makes 1 pound, serves 2 to 4.
Equipment
steamer basket
large heavy bottom pot with lid
cast iron pot or frying appliance
splatter screen
plate or platter lined with paper towels
Ingredients
1 pound (~450 g) papas criollas or similar tiny yellow potato (about 1-inch in diameter)
cooking oil (I use canola.)
sea salt
Preparation
1. STEAM OR PARBOIL: Pour water into bottom of large pot and insert the steamer basket. Add the potatoes, cover, and bring to a boil. Steam the potatoes for about 4 to 5 minutes, then drain and pat dry. If you don’t have a steamer basket, you can parboil the potatoes. Add enough water to cover the potatoes, bring to a boil, and cook for 3 to 4 minutes. Drain and dry.
2. FRY: While cooking the potatoes, add oil to the cast iron pot or frying appliance. There should be enough oil for the potatoes to float, but it doesn’t need to be very deep. Add potatoes, about 10 to 15 at a time. They will probably bubble and splatter, so keep a screen handy. Some of the potato skins may burst open, and that’s ok, the skin will be particularly crispy. Fry for about 2 to 3 minutes, then remove and drain well on the plate lined with paper towels. Allow to cool for a minute or two. Salt generously and serve.
Where to Buy Canned Papas Criollas
More Colombian Recipes
Good lord those look great! I could just eat them like a snack, I think.
Oh those look so good! It is the simplest foods that always rope me in.
Andrea,
Papas Criollas at “Andres Carne de Res”, or at “Kukaramakara”, or at any restaurant in Bogotá… your post made me miss Colombia even more! I’m so happy for you… enjoy your papas, and don’t forget to share the recipes with us
(By the way, ‘suero costeño’ and ‘hogao’ are the papas’ best friends.)
Un saludo!
Andres Carne de Res is one of my favorite restaurants in the whole world! It’s a bit of a trek from Bogota but so worth it.
Andrea,
I love papa criolla. You can find them frozen in Latin supermarkets. I usually use frozen for my ajiaco or other Colombian dishes and they are pretty close.
Thank you
Andrea,
I am also Colombian and I love Papas Criollas!!! Loved seeing this post! =)
These sound brilliant; I have some potatoes left from the farmer’s market that would be perfectly suited to this dish. I love the idea of frying them; they already have such a buttery taste, I am sure the frying would take them to a new level of richness.
I bought these at Trader Joe’s too! Didn’t go into the store for these but when I saw them, couldn’t resist. Was planning to roast with herbs, but may try your delicious sounding method!
My farmers market has lovely little tiny potatoes, too bad, they won’t be open again til spring!
PS I missed your connection to Colombia, remind us?
Hi Alanna, thanks for asking. I taught at Colegio Nueva Granada in Bogota for two years, hence my love of the region and the food.
Oh those brought back childhood memories! We lived in Bogota for a year and I have never forgotten the wonderful people (or those potatoes!).
Oh my, what’s not to like about this recipe? I actually bought 2 of the very same nets of potatoes from our local Trader Joe’s this week. They brought back memories of living in Switzerland near a farm that grew potatoes. After the harvest we would walk through the fields and pick up the littlest potatoes left behind from the harvest and then we would use them to dip in fondue But right now I would rather try your recipe!
Yup – love these – roasted or fried with a little bit of butter and garlic.
Andrea,
Good news!
In September, Andres Carne de Res opened a second restaurant, IN BOGOTA!!! It’s about 5 stories tall, and filled with the same wacky hangings., and has same wacky entertainers. Prices are also high- it’s worth it for the experience. You don’t need to drive an hour to Chia anymore, and pay for parking in that big dirt field, either.
Let me know how the Ajiaco soup tastes with these Trader’s potatoes. I can get frozen papas criollas at a local Hispanic market. I’ve had Ajiaco in Bogota, but nover cooked Ajiaco at home, as can’t find fresh guascas herb. I hear it grows wild in some spots in the US-no one here knows where!
Ivan
Do you have source for Papas Criollas seed potatoes?
Hi Jack. I don’t have a source for the seed potatoes yet, but I’m trying to find the source for the TJs potatoes in the hope that they might sell some seed potatoes.
I have found a cultivar which related to Solanum phureja. I have no idea whether or not this is an accurate adaption of papas criollas.
http://www.thompson-morgan.com/potatoes1/product/zww5149/1.html