Portuguese Fusion Potato Salad Food

PORTUGUESE STYLE REDSKIN POTATO SALAD WITH TOMATOES AND GARLIC

Steps:

• In a skillet, saute the onion, and garlic until onion is translucent, 4-5 minutes or so.
• Stir in the tomatoes, followed by the potatoes, along with the salt and pepper (amounts are really to suit your taste).
• Cover, turn heat to low, for about 15 minutes, or as soon as the potatoes become tender.
• Uncover, raise heat to medium, and cook down the sauce until thickened, and mostly cooked away.
• Remove from heat, check the salt again, and add the cilantro and vinegar.
• Serve at room temperature.

PORTUGUESE FRIED POTATOES (BATATAS A PORTUGUESA)

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.

PORTUGUESE POTATOES

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.

ASIAN-GERMAN FUSION POTATO SALAD

Steps:

• Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
• Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
• In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
• Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

PORTUGUESE FRIED POTATOES / BATAS A PORTUGUESA

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.