Portuguese Style Roast Potatoes Recipes

PORTUGUESE POTATOES

Portuguese Potatoes image

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

Ingredients

600 g potatoes, peel and chopped coarsely
2 tablespoons olive oil (8 teaspoons)
2 garlic cloves, peeled and crushed
1 large onion, chopped coarsely
4 medium tomatoes, chopped coarsely
2 teaspoons paprika
2 teaspoons fresh thyme, finely chopped
1/2 cup chicken stock
4 teaspoons piri-piri, sauce (use a purchased bottled sauce)
1 tablespoon parsley, coarsely chopped

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 ROASTED POTATOES

Portuguese Roasted Potatoes image

Make and share this Portuguese Roasted Potatoes recipe from Food.com.

Provided by Parsley

Categories Potato

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups water
2 tablespoons red wine vinegar
3 tablespoons smoked paprika
1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh ground pepper
1 medium Spanish onion, sweet onion, chopped
1 large tomatoes, seeded and chopped
3 tablespoons chopped fresh parsley
4 large baking potatoes, scrubbed and cut into 2-inch chunks
1 lb smoked sausage, thinly sliced, can use chorizo

Steps:

Preheat oven to 375 degrees F.
Pour water into a roasting pan.
Add vinegar.
Sprinkle paprika and sugar over the water and mix, removing the lumps.
Add salt, pepper, onion, tomato, parsley, potatoes, and sliced sausage. Mix well.
Bake UNCOVERED at 375 1 1/2 - 2 hours. Stir once after 1 hour.
The potatoes will have a nice red color when they are done.

Nutrition Facts : Calories 411, Fat 24.7, SaturatedFat 8.7, Cholesterol 51.6, Sodium 1536.3, Carbohydrate 28.1, Fiber 4, Sugar 3.5, Protein 19.8

NANA'S PORTUGUESE ROAST CHICKEN AND POTATOES

Nana's Portuguese Roast Chicken and Potatoes image

Provided by Food Network

Categories main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 18

Ingredients

3 cups water
1 or 2 tablespoons good red wine vinegar
1 or 2 tablespoons paprika
1 teaspoon salt
1 tablespoon fresh ground pepper
1 medium onion chopped
1 chopped tomato
3 tablespoons fresh chopped parsley
4 Idaho potatoes
1 chorizo (Portuguese sausage)
1 package dry Italian salad dressing mix (unprepared)
1/4 cup oil
1/3 cup vinegar
2 tablespoons water
1/4 teaspoon Italian seasoning blend
1 whole roasting chicken (approximately 5 pounds)
Pinch paprika
Pinch Italian seasoning blend

Steps:

Preheat oven to 375 degrees F. Pour water into a roasting pan. Add vinegar to taste. The water should have just a hint of vinegary taste. Sprinkle paprika over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley and potatoes. Before cooking add chorizo. Bake for 2 hours. Do not cover potatoes because they will steam and not roast. The potatoes will have a nice red color when they are done.
Note: Both recipes can be cooked simultaneously in the same oven.
(all measurements are approximate) .
Preheat oven to 375 degrees. This recipe is made in a ceramic cooker. To prepare the cooker, soak the cover for 15 minutes, and spray the bottom with any non-stick coating. Mix first 5 ingredients, set aside. Wash the chicken and pat it dry. Put chicken in cooker and pour salad dressing mixture on top, then use hands to rub it all over the chicken skin. Lightly sprinkle entire chicken with paprika (a pinch or so), then sprinkle a pinch or so of the dry Italian seasoning on top as well. Cover and cook at 375 degrees for 2 hours. About 1 to 1 1/2 hours into the cooking time, check the chicken. If there is liquid half-way up the chicken or more, drain all of the liquid so that the chicken is dry enough to roast, then continue cooking. If it's not halfway up the chicken, just leave whatever juices are in there and continue cooking.

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