Ingredients for Portuguese Potatoes
- 1.5 lbs small potatoes, halved or quartered
- Olive Oil
- Garlic Cloves
- 1 medium onion, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon smoked paprika
- Fresh Thyme
- 1 cup gluten-free chicken stock
- Piri Piri
- 2 tablespoons chopped fresh parsley
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How to Make Portuguese Potatoes
- Preheat oven to 400°F (200°C) or 375°F (190°C) for fan-forced oven.
- In a large bowl, toss the potatoes with 3 tablespoons of olive oil. Season generously with salt and pepper.
- Spread the potatoes in a single layer in a shallow baking dish.
- Roast for 30 minutes, or until lightly browned, flipping halfway through.
- While the potatoes roast, heat the remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
- Add the minced garlic and chopped onion to the pan. Cook, stirring occasionally, until the onion softens (about 5 minutes).
- Stir in the diced tomatoes (undrained), smoked paprika, and dried thyme.
- Cook for 1 minute, until the tomatoes slightly soften.
- Pour in the gluten-free chicken stock and piri-piri sauce.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for 10 minutes, stirring occasionally, until the sauce slightly thickens.
- Remove the potatoes from the oven and reduce the oven temperature to 350°F (175°C) or 325°F (160°C) for a fan-forced oven.
- Pour the piri-piri sauce evenly over the roasted potatoes.
- Return the potatoes to the oven and bake uncovered for another 20 minutes, or until the potatoes are tender and the sauce is caramelized.
- Garnish with fresh chopped parsley and serve hot.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
5g
Carbs
12g
