Parisienne Potatoes

Parisiennes Potatoes are a classic Portuguese side dish that holds a special place in the Toronto Portuguese community and in many other cities with a strong Portuguese presence. If you grew up around Portuguese food, chances are you have seen these potatoes on the table more times than you can count. They are a staple at family gatherings, backyard barbecues, and are almost always on the menu at Portuguese restaurants.

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What makes Parisiennes Potatoes so delicious is their texture and flavour. They are crispy on the outside, soft and fluffy on the inside, and coated in a garlicky sauce with just the right amount of heat. These potatoes pair perfectly with grilled chicken, steak, or seafood, which is why they are so commonly served in Portuguese restaurants. No matter what they are served with, they always seem to be the first thing to disappear.

This Parisiennes Potatoes recipe brings those familiar Portuguese restaurant flavours into your own kitchen using simple ingredients and easy steps. Whether this is a dish you grew up eating or one you are trying for the first time, it is a comforting and flavour packed side dish that never disappoints.

Jump to:

• Equipment
• Ingredients
• Instructions
• Variations

Equipment

You only need a few simple kitchen tools to make these Parisiennes Potatoes.

Large pot
Used for parboiling the potatoes until they are just tender.

Click here for my pot https://amzn.to/3YB4Ya8

Baking dish
Perfect for baking the potatoes in the oven until golden and crispy.

Click here for my pan https://amzn.to/3YB5jtq

Parchment paper
Helps prevent sticking and makes cleanup quick and easy.

Click here for parchment paper https://amzn.to/45gpe4u

Mixing spoon
Used to toss the potatoes evenly with the sauce before baking.

Click here for mixing spoons https://amzn.to/3MILj5w

Ingredients

2 pounds Parisian potatoes

1 half cup Portuguese olive oil

2 tablespoons tomato paste

1 tablespoon paprika

6 garlic cloves, smashed

1 tablespoon pimenta moida

1 to 2 bay leaves, crushed

Salt, to taste if needed

1 half Knorr chicken bouillon cube

1 cup reserved potato boiling water

1 to 2 tablespoons vinho verde

1 quarter teaspoon white pepper

Fresh parsley, finely chopped, for finishing

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Instructions

1. Preheat the oven to 425°F. Line a baking dish with parchment paper and set aside.

2. Bring a large pot of water to a boil. Add the Parisian potatoes and parboil for about 10 to 12 minutes, just until they begin to soften. They should not be fully cooked.

3. Before draining the potatoes, carefully remove 1 cup of the potato boiling water and set it aside.

4. Add half of the chicken bouillon cube to the reserved hot potato water and stir until dissolved.

5. Drain the potatoes well and transfer them to a large bowl.

6. Pour the chicken bouillon mixture over the drained potatoes. Add the Portuguese olive oil, tomato paste, paprika, smashed garlic, crushed bay leaves, pimenta moida, white pepper, and a splash of vinho verde, about 1 to 2 tablespoons.

7. Gently mix everything together until the potatoes are evenly coated. Taste and add salt if needed.

8. Transfer the potatoes to the prepared baking dish, spreading them out into an even layer.

9. Bake uncovered for about 35 minutes. Halfway through baking, remove the dish from the oven and gently mix the potatoes, then return them to the oven.

10. When the potatoes are almost done and nicely golden, switch the oven to broil and broil for a few minutes until the edges are crispy. Keep a close eye on them to prevent burning.

11. Remove from the oven and finish with finely chopped fresh parsley before serving.

Variations

Different types of potatoes
If you cannot find Parisian potatoes, baby potatoes, Yukon Gold potatoes, or fingerling potatoes all work well in this recipe. Just make sure they are cut into similar sized pieces so they cook evenly. Parboiling time may need to be adjusted slightly depending on the size of the potatoes.

No vinho verde
If you prefer not to use wine, you can simply leave it out. The potatoes will still be full of flavour. You can also add a small splash of lemon juice at the end for brightness if desired.

Chicken stock instead of bouillon
If you do not use bouillon cubes, replace the reserved potato water and bouillon with 1 cup of chicken stock. Add it directly to the drained potatoes before mixing in the olive oil and seasonings.

Make it less spicy
For a milder version, reduce the amount of pimenta moida or leave it out completely. The potatoes will still be rich and savoury without the heat.

Extra crispy option
For even crispier potatoes, spread them out in a single layer and finish under the broiler for a few extra minutes, keeping a close eye on them.