Street food has taken the world by storm — and for good reason. As people explore global flavors, Latin and Hispanic dishes are stepping into the spotlight in a big, delicious way. Puerto Rican food especially shines here, offering bold seasonings, bright colors, and comfort you can taste.
And few street foods represent Puerto Rico better than Rellenos de Papas. Crispy on the outside, soft and savory inside — they're everything we love in a bite. Whether you're new to Latin cooking or you've been enjoying it your whole life, this is one of those recipes that wins everyone over.
Check out Tony's best-selling Puerto Rican cookbook that goes perfectly with La Criolla!
Servings: 10
Prep Time15 minsCook Time40 minsTotal Time55 mins
Ingredients:
2 lbs Potatoes
Water
4 tbsp Butter
1 Large Egg
½ cup Cornstarch
1 lb Picadillo de Carne (made with La Criolla Alcaparrado!)
2 cups Oil
1Peel potatoes into 1-inch cubes, then place them in a large pot with enough water to cover the potatoes. Add a little salt to the water, and boil potatoes for about 20 minutes until they are soft and fork-tender.
2Drain water and place potatoes in a large bowl with butter, eggs, salt to taste, and 1 Tbsp of cornstarch. Mash ingredients together; they will be a little thicker and drier than regular mashed potatoes. Let them cool until you can handle them with your hands.
3Divide the potatoes into 10 equal portions. Lightly coat your hands with flour and roll the potatoes into balls. Create an indent in the center of each and spoon in about 1 Tbsp of picadillo. Close up the potato around the meat, and roll to coat the ball in the remaining cornstarch.
4Heat the 2 cups of oil in a saute pan or skillet over medium heat. Place the balls and fry until golden on all sides, 1 or 2 minutes. Remove from the skillet and place on paper towels to drain excess oil and cool.
Ingredients
Ingredients:
2 lbs Potatoes
Water
4 tbsp Butter
1 Large Egg
½ cup Cornstarch
1 lb Picadillo de Carne (made with La Criolla Alcaparrado!)
2 cups Oil
Directions
1Peel potatoes into 1-inch cubes, then place them in a large pot with enough water to cover the potatoes. Add a little salt to the water, and boil potatoes for about 20 minutes until they are soft and fork-tender.
2Drain water and place potatoes in a large bowl with butter, eggs, salt to taste, and 1 Tbsp of cornstarch. Mash ingredients together; they will be a little thicker and drier than regular mashed potatoes. Let them cool until you can handle them with your hands.
3Divide the potatoes into 10 equal portions. Lightly coat your hands with flour and roll the potatoes into balls. Create an indent in the center of each and spoon in about 1 Tbsp of picadillo. Close up the potato around the meat, and roll to coat the ball in the remaining cornstarch.
4Heat the 2 cups of oil in a saute pan or skillet over medium heat. Place the balls and fry until golden on all sides, 1 or 2 minutes. Remove from the skillet and place on paper towels to drain excess oil and cool.
Notes
Street food has taken the world by storm — and for good reason. As people explore global flavors, Latin and Hispanic dishes are stepping into the spotlight in a big, delicious way. Puerto Rican food especially shines here, offering bold seasonings, bright colors, and comfort you can taste.
And few street foods represent Puerto Rico better than Rellenos de Papas. Crispy on the outside, soft and savory inside — they're everything we love in a bite. Whether you're new to Latin cooking or you've been enjoying it your whole life, this is one of those recipes that wins everyone over.
Check out Tony's best-selling Puerto Rican cookbook that goes perfectly with La Criolla!
Servings: 10
