1 hr 10 mins
Another way to enjoy baked potatoes. Use a gluten-free chicken stock and piri-piri suace to make this recipe gluten-free suitable
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Units: US | Metric
- 600 g potatoes, peel and chopped coarsely
- 2 tablespoons olive oil (8 teaspoons)
- 2 garlic cloves, peeled and crushed
- 1 large onion, chopped coarsely
- 4 medium tomatoes, chopped coarsely
- 2 teaspoons paprika
- 2 teaspoons fresh thyme, finely chopped
- 1/2 cup chicken stock
- 4 teaspoons piri-piri, sauce (use a purchased bottled sauce)
- 1 tablespoon parsley, coarsely chopped
- 1Preheat oven to 240°C or 220°C if using a fan-forced oven.
- 2Toss the chopped potatoes in half of the oil in a shallow baking dish.
- 3Roast the potatoes, uncovered for about 30 minutes, or until they are lightly browned.
- 4Meanwhile 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.
- 5Add the tomatoes, paprika and thyme to the onions. Cook about a minute, until the tomato softens.
- 6Add 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.
- 7Remove the potato from the oven. Reduce the oven temperature to 180°C or160°C if using fan-forced.
- 8Pout the sauce over the potatoes.
- 9Return the pototoes to the oven and bake, uncovered for another 20 minutes.
- 10Serve the potatoes sprinkled with the chopped parsley.
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Nutritional Facts for Portuguese Potatoes
Serving Size: 1 (234 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 229.3
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 1.1 g
- Cholesterol 0.9 mg
- Sodium 61.2 mg
- Total Carbohydrate 36.8 g
- Dietary Fiber 5.9 g
- Sugars 6.6 g
- Protein 5.5 g
The following items or measurements are not included: