Portuguese potatoes

This potato bake is brought to life with a shake or three of piri-piri, a hot Portuguese sauce made of chilli, garlic, ginger, oil and herbs that is available from supermarkets. You can also use pontiac potatoes for this recipe.

  • 55 mins cooking
  • Serves 6
  • Print


Portuguese potatoes
  • 600 gram sebago potatoes, peeled, chopped coarsely
  • 2 tablespoon olive oil
  • 2 clove garlic, crushed
  • 1 large brown onion (200g), chopped coarsely
  • 4 medium tomatoes (760g), chopped coarsely
  • 2 teaspoon sweet paprika
  • 2 teaspoon finely chopped fresh thyme
  • 1/2 cup (125ml) chicken stock
  • 1 pinch piri-piri sauce
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley


Portuguese potatoes
  • 1
    Preheat oven to hot.
  • 2
    Toss potato and half of the oil in medium shallow baking dish. Roast, uncovered, in hot oven, 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, cook, stirring, 1 minute, or until tomato just softens.
  • 4
    Add stock and sauce, bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes, or until sauce thickens slightly.
  • 5
    Remove potato from oven; reduce oven temperature to moderate.
  • 6
    Pour sauce over potato and bake, uncovered, 20 minutes, or until potato is tender. Serve sprinkled with parsley.

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