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Portuguese Wine-Braised Potatoes with Garlic, Bay and Chilies
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.
4
Servings
Tip
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
Ingredients
-
2
pounds Yukon Gold or red potatoes, peeled and cut into 1- to 1½-inch chunks
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2
medium garlic cloves, minced
Directions
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01In a medium bowl, toss the potatoes with the garlic, bay, crushed peppers, paprika, ¼ teaspoon salt and ½ teaspoon black pepper.
Pardon the interruption
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Took longer to cook and thicken in a 3 qt saucepan. Turned out perfect. Delicious.