Gallitos de Papa are Costa Rican Potatoes seasoned with garlic, paprika, salt, and a little sugar. They are best served hot in corn tortillas with salsa, sour cream, and cilantro. This has become a favorite breakfast/lunch recipe when I have a couple of extra potatoes that need to be used. Evan and Chad enjoyed them with scrambled eggs.
I skipped the sour cream in these photos since my vegan brother was visiting at the time.
Don’t skimp on the oil. It keeps the potatoes from sticking. If the potatoes start to stick too much while they are covered, add a little water. Be careful not to overstir once the potatoes are covered. You want to keep the steam trapped in to cook them and too much stirring will break apart the potatoes.
I used Yukon Gold potatoes.
Gallitos de Papa (Costa Rican Potatoes)
Adapted from Global Table Adventures
4 medium potatoes (Yukon Gold), cubed 3/4 inch
2 tablespoons olive oil
4 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon salt
Freshly chopped cilantro
In a large skillet, drizzle olive oil over medium heat. Once heated, add garlic. Cook until just fragrant, about 30 seconds. Add the potatoes, then toss with paprika, sugar, and salt.
Cover and cook, stirring about twice, until potatoes are tender, 15-20 minutes.
Serve immediately in corn tortillas. If desired, top with salsa, sour cream, or cilantro.