No Reviews
You must be logged in to post a review.
Portugese Potatoes
x
Print Options
Description
These are a year-round staple for us. They are great with almost anything. (Okay, soup is a stretch.) The extra kick will spice up most any main dish.
Ingredients
- 10 whole Medium-Sized Potatoes, Peeled And Chunked
- ¼ cups Olive Oil
- 2 teaspoons Fresh Dill (you Can Use Dried In A Pinch)
- 2 Tablespoons Portugese Hot Pimento Paste (it's Actually A Sauce)
- 4 cloves (Large) Garlic, Minced
- ½ teaspoons Pepper Or To Taste
- 1 teaspoon Salt, Or To Taste
- 1 teaspoon White Wine Vinegar
Preparation
1. Peel and cut potatoes into medium chunks and place in a large mixing bowl. Toss with olive oil to coat and place in a baking pan. I use a Pampered Chef stone bar pan so that they develop a nice crust. Bake at 450ºF, turning the potatoes over until they are evenly browned and crispy.
2. In a small bowl, combine the rest of the ingredients. Taste the sauce after the addition of salt and vinegar and adjust seasonings to your own taste.
3. When potatoes are evenly brown and crispy (you still want them tender in the middle), remove from the oven and place in a large serving bowl.
4. Now for the important part. Time your meal so that you are ready to eat as soon as you take these out of the oven.
5. Pour sauce over potatoes and toss to coat.
6. Serve and enjoy. We have been known to polish off an entire bowl of these between the 2 of us, and they do give a little kick!
Related Recipes
Roasted Red Potatoes
by Beth Pierce in
Sides
by Beth Pierce in
Sides
Delectable crispy roasted red potatoes made with fresh Parmesan Cheese, rosemary,...
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Traditional Irish Colcannon
by Beth Pierce in
Sides
by Beth Pierce in
Sides
Traditional Irish Colcannon is creamy mashed potatoes mixed with sauteed cabbage...
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.