Name: Portuguese potatoes
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 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

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.

Serves 6

Cook

55M

Ingredients

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

Method

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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