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Portuguese Oven-Roasted Potatoes

Poppa kept 2 versions of this dish.

Follow any recipe, mix and match, or use for inspiration for your own version. That's how Poppa did it.

Oven Roasted Potatoes Oven Roasted

Oven Roasted Potatoes

Oven Roasted Potatoes

Photo: roolrool (CC BY 2.0)

Quartered Idaho potatoes roasted in a seasoned, paprika-tinted water bath with onion, tomato, parsley, and chourico until they take on a red color. A Portuguese-style side.

Directions

  1. Skin and cut potatoes to size wanted, generally quartered. Preheat oven to 375 degrees. Pour water into roasting pan. Add vinegar to taste. The water should have just a hint of vinegary taste. Sprinkle paprika over water and mix, removing the lumps. Add salt, pepper, onion and tomato, parsley and potatoes. Before cooking add chourico. Bake 2 hours. Do not cover potatoes because they will steam and not roast. The potatoes will have a nice red color when they are done.
  1. Skin and cut the 4 Idaho potatoes to the size wanted, generally quartered.
  2. Preheat the oven to 375 degrees.
  3. Pour the 3 cups water into a roasting pan.
  4. Add the 1/2 tablespoon wine vinegar to taste; the water should have just a hint of vinegary taste.
  5. Sprinkle the 1/2 tablespoon paprika over the water and mix, removing the lumps.
  6. Add the 1 teaspoon salt, 1 tablespoon fresh ground pepper, the chopped onion, the chopped tomato, 3 tablespoons parsley, and the potatoes.
  7. Before cooking, add the piece of chourico.
  8. Bake for 2 hours. Do not cover the potatoes, because they will steam and not roast.
  9. The potatoes will have a nice red color when they are done.

Goes well with

Oven Roasted

Oven Roasted

Photo: Alesist (CC BY-SA 2.0)

Idaho potatoes oven-roasted in a seasoned, paprika-tinted water bath with onion, tomato, parsley, and chorizo, which gives the potatoes a nice red color. A Portuguese-style side.

Directions

  1. Preheat oven to 375 degrees. Pour water into a roasting pan. Add vinegar to taste. The water should have just a hint of vinegary taste. Sprinkle paprika over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley and potatoes. Before cooking add chorizo. Bake for 2 hours. Do not cover the potatoes because they will steam and not roast. The potatoes will have a nice red color when they are done
  1. Preheat the oven to 375 degrees.
  2. Pour the 3 cups water into a roasting pan.
  3. Add 1 or 2 tablespoons red wine vinegar to taste; the water should have just a hint of vinegary taste.
  4. Sprinkle 1 or 2 tablespoons paprika over the water and mix, removing the lumps.
  5. Add 1 teaspoon salt, 1 tablespoon ground pepper, the chopped onion, the chopped tomato, 3 tablespoons parsley, and the 4 Idaho potatoes.
  6. Before cooking, add the chorizo.
  7. Bake for 2 hours. Do not cover the potatoes, because they will steam and not roast.
  8. The potatoes will have a nice red color when they are done.

Goes well with

https://lizotte.cool/recipe/oven-roasted-potatoes.html

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