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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