Name: Portuguese potatoes
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 600 gram sebago potatoes, peeled, chopped coarsely; 2 tablespoon olive oil; 2 clove garlic, crushed; 1 brown onion (200g), chopped coarsely; 4 tomatoes (760g), chopped coarsely; 2 teaspoon sweet paprika; 2 teaspoon finely chopped fresh thyme; 1/2 cup (125ml) chicken stock; 1 tablespoon peri-peri sauce; 1 tablespoon coarsely chopped fresh flat-leaf parsley

Ingredients

600 gram sebago potatoes, peeled, chopped coarsely

2 tablespoon olive oil

2 clove garlic, crushed

1 brown onion (200g), chopped coarsely

4 tomatoes (760g), chopped coarsely

2 teaspoon sweet paprika

2 teaspoon finely chopped fresh thyme

1/2 cup (125ml) chicken stock

1 tablespoon peri-peri sauce

1 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 220°C/200°C fan-forced.

2.Toss potato and half the oil in medium shallow baking dish. Roast, uncovered, about 30 minutes or until browned lightly.

3.Meanwhile, heat remaining oil in large frying pan; cook garlic and onion, stirring, until onion softens. Add tomato, paprika and thyme to pan; cook, stirring, about 1 minute or until tomato just softens.

4.Add stock and sauce to pan; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes or until sauce thickens slightly.

5.Remove potato from oven; reduce oven temperature to 180°C/160°C fan-forced.

6.Pour sauce over potato; bake, uncovered, about 20 minutes or until potato is tender. Serve sprinkled with parsley.

Peri-peri (piri-piri) is a hot Portuguese sauce made of chilli, garlic, ginger, oil and herbs, and is available from supermarkets. You can also use pontiac potatoes for this recipe.
Note

Women's Weekly Food

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