Portuguese Shepherds Potatoes Food

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PORTUGUESE SHEPHERD'S POTATOES



Portuguese Shepherd's Potatoes image

We like this stove-top potato recipe because it is quick,and delivers on flavor but won't overpower your main course meat dish. Easily paired with pork, lamb, poultry, or beef. Pimenton is the Spanish smoked paprika and can be substituted with Hungarian paprika.

Provided by FlemishMinx

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

750 g potatoes, peeled and in one inch dice
2 tablespoons extra virgin olive oil
3 tablespoons finely chopped garlic
1 large onion, finely chopped
3 tablespoons fresh rosemary, chopped or 1 tablespoon dried rosemary, crumbled
1 teaspoon pimenton smoked paprika, to taste
water, as needed

Steps:

  • Heat the oil in a non-stick frying pan large enough to hold the potatoes in one layer.
  • Fry the onion and garlic, along with the rosemary until the onion is golden (but do not burn the garlic).
  • Add the pimenton, mixing well.
  • Add the potatoes and mix, insuring that they become covered with the onion mixture.
  • Add just enough water to cover the potatoes.
  • Put a lid on the frying pan and simmer until the potatoes are cooked, about 15 minutes; you may need to take the lid off for the last five minutes or so (and stirring as needed to prevent sticking) in order to evaporate all the remaining liquid.

PORTUGUESE COD FISH CASSEROLE



Portuguese Cod Fish Casserole image

An excellent cod fish dish. You must soak the salted cod over night and change the water at least twice. This is an easy fish meal with my mom's original ingredients.

Provided by John J. Pacheco

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT1h5m

Yield 6

Number Of Ingredients 9

2 pounds salted cod fish
5 large potatoes, peeled and sliced
3 large onions, sliced
¾ cup olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 ½ teaspoons crushed red pepper flakes
1 teaspoon paprika
3 tablespoons tomato sauce

Steps:

  • Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
  • Preheat oven to 375 degrees F (190 degrees C).
  • In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
  • Bake in preheated oven for 45 minutes, or until potatoes are tender.

Nutrition Facts : Calories 952.5 calories, Carbohydrate 63.8 g, Cholesterol 230 mg, Fat 31.1 g, Fiber 6.8 g, Protein 101 g, SaturatedFat 4.6 g, Sodium 10692.9 mg, Sugar 6 g

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