Papas Rellenas

Name: Papas Rellenas
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 5 medium (900 g) yellow potatoes (about 2 lbs/900 g total), peeled, halved; 2 tbsp (36 g) kosher salt for boiling; 2 tbsp (28 g) unsalted butter, at room temperature; 2 whole (40 g) large egg yolks; tsp ground white pepper; ¾ lb (340 g) ground beef (85% lean); 2 tbsp (30 ml) olive oil; ½ large (100 g) yellow onion, finely diced; 2 cloves (6 g) garlic cloves, minced; ½ tsp (1 g) ground cumin; ¼ tsp (½ g) paprika; ¼ cup (60 ml) beef broth; tsp kosher salt, to taste; tsp ground black pepper, to taste; ⅓ cup (50 g) green olives, pitted, coarsely chopped; 3 whole (150 g) hard-boiled eggs, peeled, cut into ¼-inch pieces; 2 whole (100 g) large eggs, beaten; 1 cup (100 g) panko breadcrumbs; 2 quarts (1900 ml) vegetable oil

From the MyKitchenBank Kitchen

Golden, crispy Peruvian potato croquettes stuffed with a savory ground beef and olive filling. Boiled yellow potatoes are mashed and molded around seasoned picadillo and hard-boiled eggs, then deep-fried until they develop a crunchy exterior. These are traditionally served as a side dish or light main course, often accompanied by fresh lime and ají amarillo sauce.

Prep: 45 min
Cook: 35 min
Wait: 20 min
Total: 1 hr 40 min
Makes: 12 papas rellenas

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Ingredients

4 servings

For the potato coating
5 medium (900 g) yellow potatoes (about 2 lbs/900 g total), peeled, halved
2 tbsp (36 g) kosher salt for boiling
2 tbsp (28 g) unsalted butter, at room temperature
2 whole (40 g) large egg yolks
tsp ground white pepper
For the picadillo filling
¾ lb (340 g) ground beef (85% lean)
2 tbsp (30 ml) olive oil
½ large (100 g) yellow onion, finely diced
2 cloves (6 g) garlic cloves, minced
½ tsp (1 g) ground cumin
¼ tsp (0.5 g) paprika
¼ cup (60 ml) beef broth
tsp kosher salt, to taste
tsp ground black pepper, to taste
⅓ cup (50 g) green olives, pitted, coarsely chopped
3 whole (150 g) hard-boiled eggs, peeled, cut into ¼-inch pieces
For assembly
2 whole (100 g) large eggs, beaten
1 cup (100 g) panko breadcrumbs
For frying
2 quarts (1900 ml) vegetable oil

Equipment (10)

Large pot (6-quart/6 L) for boiling potatoes
Medium saucepan (3-quart/3 L) for browning beef
Small bowl for mashing potatoes
Small bowl for egg wash
Large shallow dish for breadcrumbs
Paper towels
Dutch oven or heavy-bottomed pot (5-quart/5 L) for deep frying
Candy/deep-fry thermometer
Slotted spoon or frying basket
Knife and cutting board

Steps

Before you start

Boil the eggs in advance (up to 1 day ahead) so they are fully cooled before peeling
Have all filling ingredients prepped and measured before you start cooking the potatoes
Set up a dredging station with egg wash and breadcrumbs near your frying pot for easy assembly

1
Boil the potatoes
- In a large 6-quart pot, cover the halved potatoes with cold water and add 2 tbsp kosher salt.
- Bring to a boil over high heat, then reduce to medium and simmer for 12–15 minutes, until a fork pierces the center with no resistance.
- Drain thoroughly in a colander and set aside to cool for 5 minutes.
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Ready when: A fork easily pierces the center of the largest potato
Tip: Don't overcook; the potatoes should hold their shape when mashed, not become mushy.
2
Make the picadillo filling
- Heat olive oil in a 3-quart saucepan over medium-high heat.
- Add the diced onion and cook for 2–3 minutes, stirring occasionally, until softened and fragrant.
- Stir in minced garlic, cumin, and paprika; cook for 30 seconds until aromatic.
- Add the ground beef and cook, breaking it apart with a spoon, for 5–7 minutes until no pink remains and the beef reaches an internal temperature of 160°F (71°C).
- Stir in the beef broth, then reduce heat to medium-low and simmer for 3 minutes to reduce slightly.
- Taste and season with salt and pepper.
- Fold in the chopped olives and diced hard-boiled eggs gently so the eggs don't break into tiny pieces.
- Transfer to a small bowl and let cool for 10 minutes.
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Ready when: Beef shows no pink and has reached 160°F (71°C) internally, broth has reduced slightly, and filling feels lukewarm to the touch
Tip: Don't overcook the eggs in the picadillo—fold them in gently at the end so they stay in chunks rather than crumbling into the mixture.
3
Mash the potatoes
- Pass the cooled potatoes through a ricer or food mill into a small bowl, or mash by hand with a potato masher until smooth.
- Stir in butter and egg yolks until fully incorporated.
- Season generously with white pepper and taste for salt (the potatoes will need about ½ tsp salt, but adjust to your preference).
- The mixture should be creamy and hold together when squeezed.
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Ready when: Mixture is smooth, pale yellow, and holds together when squeezed in your hand
Tip: Use white pepper rather than black so the coating stays a pale golden color. If your mash is too dry, add a splash of warm milk or broth.
4
Assemble the papas rellenas
- Set up a dredging station with beaten eggs in one shallow bowl and panko breadcrumbs in another.
- Working with one portion at a time, place 2 tbsp potato mixture in the palm of your hand and flatten into a thin disc.
- Place about 1 tbsp of cooled picadillo filling in the center, then top with another 2 tbsp potato mixture.
- Using both hands, carefully form the mixture around the filling into an oval or football shape, about 3 inches long and 2 inches wide, ensuring the filling is fully enclosed.
- Set each finished papa rellena on a plate.
- You should have 12 total.
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Ready when: All 12 papas rellenas are formed and filling is fully sealed inside
Tip: If the potato mixture sticks, wet your hands slightly. Work quickly so the potato doesn't cool too much and become difficult to mold. Keep your unformed potato mixture covered with plastic wrap while you work.
5
Coat the papas rellenas
- One at a time, dip each formed papa rellena into the beaten egg, turning to coat all sides.
- Let excess egg drip back into the bowl, then roll in panko breadcrumbs, pressing gently so the crumbs adhere.
- Place each breaded potato on a clean plate.
- Let them sit at room temperature for 10 minutes so the coating sets.
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Ready when: All papas rellenas are evenly coated in breadcrumbs and feel slightly tacky
Tip: Don't skip the rest time—it helps the breading stay on during frying. If the breadcrumbs are not adhering well, dip the potato again in egg wash and reroll in breadcrumbs.
6
Heat the oil and fryOven 350°F / 175°C
- Pour 2 quarts vegetable oil into a heavy-bottomed 5-quart Dutch oven or deep frying pot.
- Insert a candy/deep-fry thermometer and heat over medium-high heat to 350°F (175°C).
- Line a plate with paper towels and set nearby.
- Working in batches to avoid crowding, carefully place 4–5 papas rellenas into the hot oil using a slotted spoon or frying basket.
- Fry for 4–5 minutes, gently turning halfway through with tongs, until the exterior is deep golden brown and crispy.
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Ready when: The exterior is deep golden brown, crispy, and no longer soft to the touch
Tip: Maintain the oil temperature at 350°F (175°C)—if it drops below 340°F, the coating will absorb oil and become greasy; if it exceeds 375°F, the exterior will brown too quickly before the inside heats through. Use a thermometer for accuracy.
7
Drain and rest
- Using a slotted spoon, carefully transfer each fried papa rellena to the paper towel-lined plate to drain excess oil.
- Let rest for 2–3 minutes before serving.
- Repeat with remaining batches, maintaining the oil temperature between frying cycles.
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Ready when: Papas rellenas feel light and crispy, and no oil pools on the paper towel beneath them
Tip: Serve immediately while still hot and crispy. They lose texture if they sit for more than 15 minutes at room temperature.
8
Serve
- Transfer the warm papas rellenas to a serving platter.
- Serve immediately with fresh lime wedges, ají amarillo sauce, or a simple salsa criolla (onion and lime pickle) on the side.
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Tip: These are best enjoyed fresh and hot, right after frying. The potato coating hardens as they cool, so timing is important for the best experience.

Good to know

Tips

For authentic texture, use yellow potatoes (such as Yukon gold or fingerlings) rather than starchy russets, which will make the coating too thick and dense.
The potato mixture must be warm and smooth when you mold it, but the picadillo must be cool so it doesn't make the potato coating greasy.
Maintain your oil temperature with a reliable thermometer. A temperature that's too low will result in greasy, soggy papas rellenas; too high and the outside burns before the inside heats.
Serve with ají amarillo (Peruvian yellow pepper sauce) for the most authentic presentation, but fresh lime wedges and salsa criolla (red onion and lime pickle) are also traditional accompaniments.

Make ahead

The hard-boiled eggs can be cooked up to 1 day ahead and stored in the refrigerator. The picadillo filling can be made up to 4 hours ahead and kept in an airtight container in the refrigerator. The potatoes must be boiled and assembled fresh for the best texture; do not assemble more than 1 hour before frying.

Storage & reheating

Papas rellenas are best eaten fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5–8 minutes to restore crispness (microwaving will make them soggy). Do not freeze; the potato coating becomes tough when thawed.

Substitutions

ground beef (85% lean) → ground pork or a combination of beef and pork. Ground pork will cook slightly faster and has a milder flavor. Use the same weight and adjust the simmering time down by 1–2 minutes.
green olives, pitted → raisins or diced roasted red peppers. Raisins add sweetness and are common in Peruvian picadillo; use ¼ cup (40 g). Roasted peppers add a smoky flavor and work well in place of olives.
panko breadcrumbs → regular dried breadcrumbs. Regular breadcrumbs will create a finer, less crispy crust. Use the same amount, but the coating may brown a bit more quickly.
yellow potatoes (about 2 lbs/900 g total) → Yukon gold or waxy potatoes. Yellow potatoes are traditional because they hold their shape and have a creamy texture. Yukon golds are a good substitute and are more widely available in most markets.