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Portuguese Wine-Braised Potatoes with Garlic, Bay and Chilies

4 Servings

1 hour 25 minutes active

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The traditional way of cooking potatoes with these classic Portuguese flavors is to slow-roast them in the oven or long-braise them on the stovetop alongside meat. But in “Authentic Portuguese Cooking,” author Ana Patuleia Ortins includes a quicker, meat-free version that yields a wonderfully delicious side. We adapted her recipe, opting to use a mixture of wine and chicken broth for simmering (wine alone tended to toughen the exteriors of the potatoes) and substituting jarred crushed peppers—the type often smeared onto Italian sandwiches—for the spicy Portuguese red pepper paste called massa de malagueta. If you cannot find crushed peppers, simply use ½ teaspoon red pepper flakes instead.




Don’t stir the potatoes too vigorously or they’ll break apart and make the sauce gluey. Aim to keep the large pieces of potato as whole as possible. Also, don’t reduce the sauce too far; as the potatoes sit off heat, they’ll continue to absorb the sauce.

1 hour

25 minutes active


  • 2

    pounds Yukon Gold or red potatoes, peeled and cut into 1- to 1½-inch chunks

  • 2

    medium garlic cloves, minced


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Marc H.

Took longer to cook and thicken in a 3 qt saucepan. Turned out perfect. Delicious.

Maureen T.

Yum! This recipe is great! No more boring potato side dishes! I made it with an inexpensive Sauvignon Blanc I had on hand. Follow the directions to not stir too much as the potatoes soften so you don’t get mushy pieces in the braise.

Sandra H.

I can't see a link to save my favorite recipes into recipe box. Am I missing something? I want to try this recipe and not lose it.

Tami F.

Delish! I braised all the ingredients in a cast iron pan and allowed the sauce to absorb. The result were delicious potatoes with a browned crust that formed. Serve with a bit of creme Fraiche and chives.

Jennifer B.

Fantastic, suffocated in flavor and I liked the redd pepper kick,!