PORTUGUESE FRIED POTATOES / BATAS A PORTUGUESA
After looking though 108 Fried potato recipes and seeing none that contain parsley, but no onions, I thought I would post this typically Portuguese version of fried potatoes. The mixture of oil and butter keeps things from burning, but for health reasons I usually use less of the butter. I allow between 30 minutes and 1 hour cooking time to get a more even colour that slower cooking gives and depending on the variety of potato used.
Provided by kiwidutch
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the peeled potatoes into thin rounds, about 5- 10 mm (approx 1/4 inch) thick.
- Heat the butter and oil in a pan and cook the potatoes slowly on a low heat until cooked though and golden brown. ( this can take 30 minutes to 1 hour depending on the type of potato used).
- Cooking on a low heat ensures an even golden brown colour and less little burnt bits.
- Once cooked though, add the salt, pepper and parsley and mix well though the potatoes.
- Transfer to a heated serving dish and serve immediately with additional parsley for garnish if desired.
PORTUGUESE "PUNCHED" POTATOES (BATATAS A MURRO)
This lovely sounding recipe caught my eye and has been posted here for play in CQ3 - Azores. I found this recipe at http://portuguesediner.com/tiamaria/punched-potatoes-batatas-ao-murro/ If you love garlic, you'll love this recipe for "Portuguese Garlicky Punched Potatoes".
Provided by Baby Kato
Categories Potatoes
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Wash and scrub the potatoes. Remove any blemishes and pat dry.
- 2. Pierce with a fork in a couple of spots.
- 3. Coat with sea salt and a drizzle of olive oil. Gently rub the oil into the potatoes and place in small oven proof dish or pan.
- 4. Use an oven to table dish for easy serving. Cook at 400 degrees for 45 minutes to 1 hour depending on your oven.
- 5. Note: (You can also boil the potatoes in salted water, with the skin on for about 30-45 minutes. Pierce with a fork to check how tender they are.)
- 6. Meanwhile, make garlic oil: In a small saucepan heat the oil and add the garlic. Cook on low for a few minutes until the garlic turns slightly golden. Do not overcook or the garlic will become bitter!
- 7. To test the potatoes, pierce them with a fork or gently squeeze a potato holding your oven mitt. The potato should be soft.
- 8. When the potatoes are ready, punch them down with your fist wrapped in a clean dish towel. or with a meat mallet until they "POP" open. *Note: The potatoes are hot - be careful!
- 9. When ready to serve, pour the garlic olive oil over the potatoes and sprinkle on fresh cracked black pepper as desired.
- 10. Place in the oven on low until ready to serve or re-heat the next day! Enjoy!
PORTUGUESE POTATOES
Wonderful addition to any meal!!! Cheesy potatoes with the right seasoned flavors to make a superb dish! A pretty dish! Recipe can be doubled and made in a 9x13 pan.
Provided by Seasoned Cook
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash, peel and slice potatoes. Boil potatoes, onion and salt until just done, but not too soft; drain.
- Place potato mixture in a greased 9 x 9 casserole dish. Sprinkle garlic salt, parsley flakes, pimentoes, shredded cheese and herbed stuffing on top. Drizzle with melted butter.
- Bake in a 350 degree oven for 20 minutes or until bubbly.
Nutrition Facts : Calories 597.6, Fat 37.4, SaturatedFat 23.6, Cholesterol 105.5, Sodium 1027.1, Carbohydrate 51.3, Fiber 6.6, Sugar 3.5, Protein 16.7
PERFECT PORTUGUESE POTATOES
Make and share this Perfect Portuguese Potatoes recipe from Food.com.
Provided by Chef Gorete
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potatoes with the garlic in salted water until tender. Drain the potatoes, reserving a half cup of the water.
- In a deep pot, heat some oil then add the green onion, parsley, spices, lemon juice, and 1/4 cup of the water. Saute just until the green onions are tender.
- Toss in the cooked potatoes and mix until well combined, adding more water if required and serve.
PORTUGUESE POTATOES
Another way to enjoy baked potatoes. Use a gluten-free chicken stock and piri-piri suace to make this recipe gluten-free suitable
Provided by Jubes
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 240°C or 220°C if using a fan-forced oven.
- Toss the chopped potatoes in half of the oil in a shallow baking dish.
- Roast the potatoes, uncovered for about 30 minutes, or until they are lightly browned.
- Meanwhile heat the remaining 4 teaspoons of oil in a large frying pan. Cook the garlic and onion , stir, until the onion softens. A few minutes.
- Add the tomatoes, paprika and thyme to the onions. Cook about a minute, until the tomato softens.
- Add the stock and piri piri sauce to the tomatoes. Bring to the boil. Reduce heat and simmer uncovered for about 10 minutes. stir occassionally. You want the sauce to thicken slightly.
- Remove the potato from the oven. Reduce the oven temperature to 180°C or160°C if using fan-forced.
- Pout the sauce over the potatoes.
- Return the pototoes to the oven and bake, uncovered for another 20 minutes.
- Serve the potatoes sprinkled with the chopped parsley.
Nutrition Facts : Calories 229.3, Fat 7.7, SaturatedFat 1.1, Cholesterol 0.9, Sodium 61.3, Carbohydrate 36.8, Fiber 5.9, Sugar 6.6, Protein 5.6
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