Portuguese potatoes
Serving size: Serves 6
Cuisine type: GermanCooking time: More than 1 hour
Course: Side dish
Portuguese potatoes
INGREDIENTS
600g sebago potatoes, peeled, chopped coarsely
2 tablespoons olive oil
2 cloves garlic, crushed
1 large brown onion (200g), chopped coarsely
4 medium tomatoes (760g), chopped coarsely
2 teaspoons sweet paprika
2 teaspoons finely chopped fresh thyme
½ cup (125ml) chicken stock
1 tablespoon piri-piri sauce
1 tablespoon coarsely chopped fresh flat-leaf parsley
METHOD
Preheat oven to hot.
Toss potato and half of the oil in medium shallow baking dish. Roast, uncovered, in hot oven about 30 minutes or until browned lightly.
Meanwhile, heat remaining oil in large frying pan; cook garlic and onion, stirring, until onion softens. Add tomato, paprika and thyme; cook, stirring, about 1 minute or until tomato just softens. Add stock and sauce; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes or until sauce thickens slightly.
Remove potato from oven; reduce oven temperature to moderate.
Pour sauce over potato; bake, uncovered, in moderate oven about 20 minutes or until potato is tender. Serve sprinkled with parsley.
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.
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