Salted Potatoes is a traditional Colombian side dish we enjoyed while in Colombia to adopt our daughter.
We spent nearly six weeks in Colombia and embraced the sights, sounds and flavors of this beautiful country. We stayed with warm, generous hosts who became friends and who prepared breakfast and lunch for us most days. With a five-month-old and limited Spanish, we often chose to stay in and share meals at home.
We did make memorable outings, including several visits to Crepes and Waffles for their ice cream — hands down some of the best we’ve ever had. That alone is a great reason to return to Colombia, among many others.
Even without fluent Spanish, familiar faces, or prior visits to the country, the trip remains unforgettable for numerous wonderful reasons.
I remember standing at the Orlando airport about to board the plane and feeling it hit me: what are we doing? Flying to Colombia, taking our son out of school and staying for an uncertain length of time while we completed adoption paperwork. We had waited fifteen months for our daughter, but this felt different, probably because the logistics and unknowns suddenly felt real.
We arrived in Colombia late at night and reached our home-away-from-home around midnight. Our son felt a bit under the weather — perhaps nerves or fatigue. The next morning, waking up in a new country, his first words were, “Today is the day we get her,” said with wide-eyed excitement. We were all thrilled and understandably nervous; this was the day we would bring our baby girl home.
She had soft brown hair, big brown eyes, and chubby cheeks — a beautiful little girl. She was given to my husband first, but when she fussed a bit he handed her to me and she immediately calmed. I remember that moment like it was yesterday. Becoming her mother was one of the most joyful moments of my life.
On the drive back to our temporary home, I recall thinking that it didn’t matter where we were, as long as the four of us were together.
Nearly six weeks in Colombia provided uninterrupted family time — no work or school schedules to divide us. We relaxed, bonded, and explored together. We saw beautiful places and sampled local dishes. Empanadas were a favorite (I’m still working on the recipe) and another standout was the salted potatoes we kept asking about because they were so flavorful.
The women who cooked for us called them Papa Salada, or salted potatoes. Back home in New York we tried to recreate them, partly to keep a bit of Colombian culture alive in our kitchen. The dish is simple to prepare and now a family favorite.
Forgive the detour from the recipe — thinking about the potatoes naturally brought back memories of our time in Colombia. We hope to return someday to visit our friends and give our daughter a chance to see her birth country. Until then, we’ll keep sharing Colombian flavors at home.
Now, back to the recipe. For these salted potatoes, leave the skins on. Wash the potatoes and place them in a medium pot. Add the water and then add a generous amount of salt.
Bring the water to a boil, cover, and cook until the water has evaporated, about 40 minutes. Stir the potatoes so they become evenly coated with the salt. These potatoes pair well with roasted or grilled meats, fish, and chicken — they’re buttery, creamy inside with a pleasantly salty exterior.
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Colombian Salted Potatoes (Papa Salada)
Ingredients
- 16 small red potatoes washed and unpeeled
- 2 ½ cups water
- 2 tablespoons salt
Instructions
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Place the potatoes in a medium sized pot and add the water.
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Turn the heat to medium and add the salt.
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Bring the water to a boil, cover and cook for about 40 minutes or until all the water has evaporated. Stir the potatoes in the pot to coat them with the salt.
Notes
Nutrition information is approximate and automatically calculated; use as a guide.