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Gallitos de Papa (Costa Rican Potatoes)

22 May, 2015 by Tara 4 Comments

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Gallitos de Papa (2 of 3)

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.

Gallitos de Papa (1 of 3)

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 (3 of 3)

Gallitos de Papa (Costa Rican Potatoes)
Adapted from Global Table Adventures
Serves 4

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
For Serving:
Corn Tortillas
Freshly chopped cilantro
Salsa
Sour cream

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.

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Filed Under: North American, Pizza/Sandwiches/Wraps, Vegetables Tagged With: central america, central american, cilantro, corn tortilla, costa rica, costa rican, north america, North American, papa, potato, salsa, sour cream, taco, tortilla, vegetable

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Reader Interactions

Comments

  1. lk529

    23 May, 2015 at 10:15 pm

    Looks good! Stuart would want his with eggs too. I’ll have to try these next time I have extra potatoes. Wesley loves potatoes although sweet are his favorite.

    Reply
    • Tara

      8 June, 2015 at 4:02 pm

      I make these almost every time I have extra potatoes now. So good.

      Reply
  2. Tortillaaas

    30 March, 2016 at 7:33 pm

    Hello! Looks delicious but have a question. Why do we have to serve it immediatly in the corn tortillas??? I have a brunch and i want to do this for my diner but i have to make myrecipe tonight… Is it ok if i heat the poptato mixture and after put them in the tortillas?

    Thank you ver much for your quick answer.

    Reply
    • Tara

      30 March, 2016 at 8:14 pm

      They are best straight from the skillet, but you can heat them before your event in the oven. Hope you like them!

      Reply

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