Top 8 South American Potato Dishes

Golden, tender, and warm papa rellenas are traditional Peruvian stuffed potatoes, a type of croquette consisting of fried mashed potatoes with a meat filling on the interior. The filling usually consists of chopped beef that is mixed with onions and cumin. In Peru, the typical accompaniment to papa rellena is salsa Criolla (hot Creole sauce). The dish is popular as a street food, but it is also served at restaurants and prepared at home. A popular theory suggests that the dish was invented in 1879, in the height of the War of the Pacific by Peruvian soldiers who needed durable, pre-made food, so they would cook the meat, season it, and place it into the hollowed potatoes, which were later fried and wrapped in cloths. As the soldiers returned home, the dish was popularized by their families who would add their own touch to the basic recipe. Today, the dish is no longer reserved for Peruvians, ever since the biggest chefs of Peru have promoted it throughout the world.Expand

Llapingachos are typical Ecuadorian potato patties that are often served with a spicy peanut sauce on the side. They consist of cheese and mashed potatoes. The combination of those ingredients is flattened and cooked on a griddle until it develops a golden-brown color. Llapingachos are traditionally served as a side dish along with avocadoes, salads, fried eggs, pork, and chorizo.Expand

Originating from the Huancayo area of Peru, papa a la huancaína a is an authentic and unique potato dish consisting of a spicy, creamy, and rich cheese sauce that is drizzled over boiled yellow or white potatoes. The sauce consists of aji amarillo chilis, oil, milk, cheese, salt, and crackers that act as a thickener. It can be served either cold or at room temperature, as a flavorful side dish or an appetizer. Traditionally, the dish is garnished with parsley, black olives, and sliced hard-boiled eggs. According to locals, the dish was invented in the late 1800s when a woman from Huancayo offered her dish to the workers that were constructing a railroad connecting Huancayo to Lima. The dish became a crowd favorite, and the rest is history.Expand

This classic Ecuadorian soup is made with a combination of onions, garlic, potatoes, annatto, cumin, milk, and queso fresco. The soup is simmered until the ingredients become fully cooked, and the cheese is then mixed in until it melts. Locro de papa is served hot, topped with chopped cilantro, diced avocado, and ají hot sauce, which is the reason why this hearty soup is especially popular on colder days. If desired, choclo corn can also be added to the soup for extra flavor. The word locro is derived from the Quechua word ruqru, which means stew, while papa means potato.Expand

Baked potato is a whole potato baked in the oven until the inside becomes soft and the skin turns crispy. The most commonly used potatoes for baking are russet potatoes, known for their high starch content, which results in a fluffy interior when baked. The potato is first cleaned thoroughly to remove any dirt. Some people prick the potato with a fork or knife to allow steam to escape during baking, which helps prevent it from bursting. The potato is then baked in the oven at a high temperature, usually around 400°F (200°C), for about an hour. The baking process creates a soft, fluffy interior and a crispy, flavorful skin. After baking, the potato is often split open and served with various toppings. Popular toppings include butter, sour cream, shredded cheese, bacon bits, and chives, but more elaborate options like chili, sautéed vegetables, or pulled pork can also be used. This dish can be both a side and a main course, and in recent years it has become a popular street food option.Expand

Papas chorreadas is a Colombian dish in which red potatoes are covered with a combination of cream, cheese, tomatoes, and scallions. The other, optional ingredients include cumin, butter, coriander, and crumbled bacon bits for garnish. The dish derives its name after the word chorrear, meaning to pour or flow, referring to the sauce that is poured over the potatoes. Papas chorreadas is traditionally served as a side dish accompanying various meat dishes such as grilled chicken or steaks.Expand

Milcao is a traditional dish originating from the Chiloé Archipelago. It consists of grated potatoes, mashed potatoes, and usually lard and seasonings, resulting in a type of potato pancake. Traditionally, only Chilotan potatoes should be used in the preparation of milcao. These potato pancakes are used as an important part of dishes reitimiento and curanto. Nowadays, there are many variations of milcaos – fried, oven-baked, steamed, boiled, sweetened, or enriched with chicharrones.Expand