How to Make Spicy Portuguese Potatoes – Authentic Cebolada Style

 

One country which was on my bucket list to visit when I lived in England was Portugal.  Many people used to fly over to Portugal, to the Algarve, to go on holiday.  I just never got around to it.

One of the things I have always enjoyed most about visiting other countries is eating the cuisine. I love Portuguese Custard Tarts  and Peri Peri Chicken like you get at Nando's, so when I saw this recipe for Portuguese Potatoes on a blog called Fed By Sab the other day, I knew I had to try them!

 

 

I love potatoes. They are my favorite vegetable, and I am always keen to try them any which way that I can. This recipe looked really simply and used humble ingredients. IN other words, it was right up my alley. Not only that, but it was another opportunity to try/taste a dish from another country.

Yes, I am a culinary tourist, and love being such.

It was really easy to make, and while I didn't exactly have everything authentically needed to make the dish, I was able to approximate and substitute to the point where I felt that what I had cooked was close to the original in both looks and flavor.

I did cut the recipe in half, which still gave me a nice portion. I can tell you that the leftovers tasted even better when reheated the day after!  Bonus!

I enjoyed these as a side with some cooked chicken and some salad. It was a really delicious meal!

 

INGREDIENTS NEEDED

TO MAKE

SPICY PORTUGUESE POTATOES

For the most part these are really simple and adaptable ingredients.

• 3/4 to 1 pound (340-453g) of potatoes, peeled and cut into large chunks
• 2 large onions, peeled and sliced
• 3 cloves of garlic, peeled and sliced thinly
• 2 TBS Pimenta Molda (Portuguese hot pepper sauce, or your favorite hot pepper sauce)
• 1/4 cup (60ml) dry white wine
• 1 TBS paprika
• 1/2 tsp of salt, or to taste
• 2 TBS olive oil
• 2 TBS chopped fresh parsley

 

Peel off, remove and dig out any eyes or black spots on the potatoes. These will show up on the cooked potatoes. I used white potatoes, a good all-rounder.  Red potatoes would also work.

I used Vidalia onions as that is what I had in the pantry. They are lovely and sweet.

I confess I had to use crushed jarred organic garlic. It worked fine. I didn't have any fresh garlic in the house.

I used Duck's Crossing Pinot Grigio  This is a Canadian brand of wine and very good to cook with.

I did not have the Portuguese hot sauce and so used a good quality North American one. It worked well. I am not sure where you would buy the Portuguese one where I live. It is a very small and remote area.

I used Hungarian Sweet Paprika. It worked fine.

 

HOW TO MAKE

SPICY PORTUGUESE POTATOES

There are two main elements to this dish.  Boiling the potatoes and making the onion sauce, which you can make while the potatoes are boiling.

1. Peel and cut your potatoes into large chunks. Place into a saucepan of lightly salted water which covers them by at least 2-inches. (I left mine in 2-inch chunks. Use cold water for even cooking.)
2. Bring to the boil on medium-high heat and cook for 10 to 15 minutes until cooked through and fork tender
3. While the potatoes are cooking, add the oil to a skillet over medium heat. Add the onions and garlic and sauté over medium heat until beginning to soften. (Do not let them brown.)
4. Stir in the paprika and salt. Sauté for a minute. add the hot sauce and cook for a further minute.
5. Add the wine and bring to a simmer. Cook until the onions are thoroughly cooked and softened. If the mixture dries out, you can add more wine or water to give you the desired consistency. (I probably added another 1/4 cup (60ml) of wine to the dish before I was done.)
6. Stir in most of the chopped parsley, reserving some to garnish the dish. Taste and adjust seasoning as required. Keep warm.
7. Drain the potatoes and return to the hot pot. Set aside for a few minutes to dry out. (It is important to dry the potatoes out so that they are not soupy. The heat from the pot and turned off burner o a wonderful job with this.)
8. Pour the potatoes onto a heated serving platter. Pour the sauce over top. Garnish with the remaining parsley. (A heated serving dish helps to keep these hot until everyone has been served.)

 

WHAT TO SERVE WITH 

SPICY PORTUGUESE POTATOES

Traditionally these would be served with fish. They have beautiful sardines in Portugal. It would also go very well with poultry, pork or sausages.

HOW TO STORE

LEFTOVER PORTUGUESE POTATOES

As soon as they have cooled down, pop into an airtight covered container and into the refrigerator. They will keep for several days. To reheat, pop into a skillet and heat over medium low heat, stirring occasionally until heated through.

I do not recommend freezing this potato dish.

 

WHAT KIND OF POTATOES 

SHOULD BE USED 

TO MAKE SPICY PORTUGESE POTATOES 

I recommend a good all-purpose potato, one which can be used for any type of dish, and that will hold their shape without falling apart in the boiling process. White potatoes or Yukon Golds are good to use here in North America.  In the U.K. I would use King Edwards or Desiree.

 

A FEW OTHER

POTATO DISHES FOR YOU TO ENJOY

FROM AROUND THE WORLD

If, like me, the potato is your favorite vegetable, you might also like these tasty dishes!

SLOW FRIED LEMON & OREGANO POTATOES -Sliced salad potatoes slowly fried in some olive oil and butter, along with lemon zest, lemon juice, garlic, oregano, salt and black pepper. These are braised at the start until the potatoes are soft, deliciously golden brown and almost jammy. Crisped over high heat and some spinach added and you have a delightfully different potato side dish! Simple and delicious.

BOMBAY POTATOES - An East Indian version of fried potatoes. Delicious and spicy with a bit of heat that you can control by either increasing or lessening the amount of chili powder that you use. A delicious accompaniment to any Indian meal!

TRADITIONAL IRISH CHAMP - Pure and simple comfort food. The Irish really know their potatoes.  Mashed potatoes with warm milk, butter and plenty of spring onions stirred into them. Simply delicious!

 

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Yield: serves 2 -3

Author: Marie Rayner

Spicy Portuguese Potatoes

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Boiled potatoes topped with a delicious spicy onion sauce. Simple to make and oh-so-tasty

Ingredients

• 3/4 to 1 pound (340-453g) of potatoes, peeled and cut into large chunks
• 2 large onions, peeled and sliced
• 3 cloves of garlic, peeled and sliced thinly
• 2 TBS Pimenta Molda (Portuguese hot pepper sauce, or your favorite hot pepper sauce)
• 1/4 cup (60ml) dry white wine
• 1 TBS paprika
• 1/2 tsp of salt, or to taste
• 2 TBS olive oil
• 2 TBS chopped fresh parsley

Instructions

1. Peel and cut your potatoes into large chunks. Place into a saucepan of lightly salted water which covers them by at least 2-inches.
2. Bring to the boil on medium-high heat and cook for 10 to 15 minutes until cooked through and fork tender
3. While the potatoes are cooking, add the oil to a skillet over medium heat. Add the onions and garlic and sauté over medium heat until beginning to soften.
4. Stir in the paprika and salt. Sauté for a minute. add the hot sauce and cook for a further minute.
5. Add the wine and bring to a simmer. Cook until the onions are thoroughly cooked and softened. If the mixture dries out, you can add more wine or water to give you the desired consistency.
6. Stir in most of the chopped parsley, reserving some to garnish the dish. Taste and adjust seasoning as required. Keep warm.
7. Drain the potatoes and return to the hot pot. Set aside for a few minutes to dry out.
8. Pour the potatoes onto a heated serving platter. Pour the sauce over top. Garnish with the remaining parsley

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