Prep 20 mins
Cook 1 hr
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.
- 1⁄4 cup butter
- 1⁄4 cup oil
- 750 g potatoes (peeled)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper (freshly ground if you have it)
- 4 tablespoons parsley (finely chopped)
- parsley (extra for garnish)
- 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.
The correct spelling is Batatas à Portuguêsa.
Great comfort food!!! This reminded me of when I was growing up and my mother used to make potatoes like this along with smoked sausage and a salad or green beans. It never took this long to make the potatoes as it does with your method and they still weren't burnt, so I think this is a great recipe but would up the cooking temperature and less time to get them on the table. The only change I made was to not use the parsley, as I don't find it adds a lot of flavor but does add to the eye for color! Thanks for a trip down memory lane!! Made for PRMR!!
Very simple and very tasty...I've made these twice in the last few days..once on the stove inside and the second time on the side burner of my barbecue outside.
Both times produced lovely results..that everybody enjoyed.