The king of the potatoes, when you ask a Colombian. This small, yellow, creamy Papa Criolla, is a particular cultivar that’s really difficult to track down outside of Colombia. But guess what, we have them!
Locally they are known as Tipi-Tambo. They can be cooked any number of ways – steamed, boiled, baked in salt, cooked into soup – but the simplest (and tastiest) is to fry them whole, skin and all.
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