PORTUGUESE POTATOES
Another way to enjoy baked potatoes. Use a gluten-free chicken stock and piri-piri suace to make this recipe gluten-free suitable
Provided by Jubes
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 240°C or 220°C if using a fan-forced oven.
- Toss the chopped potatoes in half of the oil in a shallow baking dish.
- Roast the potatoes, uncovered for about 30 minutes, or until they are lightly browned.
- Meanwhile heat the remaining 4 teaspoons of oil in a large frying pan. Cook the garlic and onion , stir, until the onion softens. A few minutes.
- Add the tomatoes, paprika and thyme to the onions. Cook about a minute, until the tomato softens.
- Add the stock and piri piri sauce to the tomatoes. Bring to the boil. Reduce heat and simmer uncovered for about 10 minutes. stir occassionally. You want the sauce to thicken slightly.
- Remove the potato from the oven. Reduce the oven temperature to 180°C or160°C if using fan-forced.
- Pout the sauce over the potatoes.
- Return the pototoes to the oven and bake, uncovered for another 20 minutes.
- Serve the potatoes sprinkled with the chopped parsley.
Nutrition Facts : Calories 229.3, Fat 7.7, SaturatedFat 1.1, Cholesterol 0.9, Sodium 61.3, Carbohydrate 36.8, Fiber 5.9, Sugar 6.6, Protein 5.6
PORTUGUESE POTATOES
Wonderful addition to any meal!!! Cheesy potatoes with the right seasoned flavors to make a superb dish! A pretty dish! Recipe can be doubled and made in a 9x13 pan.
Provided by Seasoned Cook
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash, peel and slice potatoes. Boil potatoes, onion and salt until just done, but not too soft; drain.
- Place potato mixture in a greased 9 x 9 casserole dish. Sprinkle garlic salt, parsley flakes, pimentoes, shredded cheese and herbed stuffing on top. Drizzle with melted butter.
- Bake in a 350 degree oven for 20 minutes or until bubbly.
Nutrition Facts : Calories 597.6, Fat 37.4, SaturatedFat 23.6, Cholesterol 105.5, Sodium 1027.1, Carbohydrate 51.3, Fiber 6.6, Sugar 3.5, Protein 16.7
PUNCHED POTATOES | BATATAS A MURRO
These Portuguese punched potatoes (called batatas a murro in Portuguese), are essentially crisp-skinned, creamy smashed potatoes smothered in caramelized onions and melted cheese. Sharing optional.
Provided by Nuno Mendes
Categories Sides
Time 1h40m
Number Of Ingredients 8
Steps:
- Bring a large saucepan of salted water to a boil, add the potatoes, and cook until tender, 20 to 30 minutes. Drain and let cool slightly.
- Preheat the oven to 430°F (220°C).
- Let the potatoes cool for about 10 minutes and then lightly smash them with your fist or the bottom of a heavy skillet.
- Place them in an ovenproof dish with the garlic and bay leaf, drizzle with 2 tablespoons oil, and gently turn to ensure they're thoroughly coated. Season with salt and white pepper and bake until golden brown and crisp, 25 to 30 minutes.
- Meanwhile, in a skillet over low heat, warm 1 tablespoon oil and then add the onions and season with salt and white pepper. Cook gently until very soft and translucent, about 20 minutes.* Try squeezing a piece of onion; it should be very soft and taste sweet.
- Increase the heat and let the onions caramelize and turn golden brown, stirring to stop them from sticking, about 5 minutes more. Remove the cartouche, if using, and set aside. Add a splash of sherry vinegar for a little bit of acidity that cuts through the cheese.
- Take the potatoes out of the oven and scatter the onions and spoon or scatter the cheese on top. Return the dish to the oven and cook until golden brown and bubbling, 5 to 10 minutes.
- Remove from the oven and serve right away, sprinkled with a little cracked black pepper.
Nutrition Facts : ServingSize 1 portion, Calories 487 kcal, Carbohydrate 50 g, Protein 11 g, Fat 28 g, SaturatedFat 8 g, Cholesterol 22 mg, Sodium 373 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 17 g
PORTUGUESE FRIED POTATOES (BATATAS A PORTUGUESA)
Make and share this Portuguese Fried Potatoes (Batatas a Portuguesa) recipe from Food.com.
Provided by CJAY8248
Categories Potato
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy 10-12 inch skillet, melt the butter and olive oil over med. heat.
- When the foam begins to subside, add the potatoes.
- Turning them frequently with a metal spatula, cook for 15 minutes or until they are tender and golden brown.
- Season with salt and a few grindings of black pepper, then transfer to a heated bowl or platter and serve at once, sprinkled with parsley.
Nutrition Facts : Calories 297.3, Fat 18.9, SaturatedFat 6.9, Cholesterol 22.9, Sodium 377.7, Carbohydrate 29.8, Fiber 3.8, Sugar 1.3, Protein 3.6
PORTUGUESE FRIED POTATOES / BATAS A PORTUGUESA
After looking though 108 Fried potato recipes and seeing none that contain parsley, but no onions, I thought I would post this typically Portuguese version of fried potatoes. The mixture of oil and butter keeps things from burning, but for health reasons I usually use less of the butter. I allow between 30 minutes and 1 hour cooking time to get a more even colour that slower cooking gives and depending on the variety of potato used.
Provided by kiwidutch
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the peeled potatoes into thin rounds, about 5- 10 mm (approx 1/4 inch) thick.
- Heat the butter and oil in a pan and cook the potatoes slowly on a low heat until cooked though and golden brown. ( this can take 30 minutes to 1 hour depending on the type of potato used).
- Cooking on a low heat ensures an even golden brown colour and less little burnt bits.
- Once cooked though, add the salt, pepper and parsley and mix well though the potatoes.
- Transfer to a heated serving dish and serve immediately with additional parsley for garnish if desired.
NANAS PORTUGUESE POTATOES
From the Food Network. . I have modified for my boyfriend's taste, he being from neb and hating heat. lol
Provided by Dienia B.
Categories One Dish Meal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Pour water into roasting pan; add vinegar (the water should have a vinegary taste).
- Sprinkle paprika over the water and mix, removing the lumps.
- Add salt, pepper, onion, tomato, parsley and potatoes; add sausage. and chicken pieces if you wish
- Bake for 2 hours.
- Do not cover potatoes because they will steam, not roast.
- The potatoes will have a nice a red color.
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