Parisienne Potatoes (Batatas Parisienne)
These Parisienne potatoes are a staple at Portuguese churrasqueiras across Toronto, and once you try them, you’ll understand why. Crisp and golden on the outside, soft and fluffy in the center, and infused with warm, savoury flavors, they’re best served warm and are too tempting to ever resist! Pair them with weeknight dinners or holiday meals, and they’re guaranteed to disappear fast.
Equipment
- 1 Large Pot
- 1 Colander
- 1 Mixing Bowl
- 1 Whisk
- 1 Large Roasting Pan
- 1 Wooden spoon or spatula
Ingredients
- 2 pounds Parisienne potatoes
- ½ chicken bouillon cube or chicken stock
- ½ cup Portuguese olive oil
- 2 Tablespoons tomato paste
- 1 teaspoon sweet paprika colorau
- 5-6 garlic cloves smashed
- 2 bay leaves
- 1-2 Tablespoons Vinho Verde
- 1 Tablespoon pimenta moída adjust to taste
- Pinch of white pepper
- Salt to taste (optional)
- Fresh parsley to finish
Instructions
- Bring a large pot of well-salted water to a boil. Add the potatoes and cook until just fork-tender, meaning they’re soft, but not falling apart. Drain, reserving about ½ cup of the hot cooking water.2 pounds Parisienne potatoes
- Dissolve the chicken bouillon cube in some of the reserved hot potato water. If using chicken stock instead, warm it gently and set it aside.½ chicken bouillon cube or chicken stock
- In a bowl, whisk the olive oil, tomato paste, paprika, garlic, bay leaves, Vinho Verde, pimenta moída, and white pepper until well combined.½ cup Portuguese olive oil, 2 Tablespoons tomato paste, 1 teaspoon sweet paprika, 5-6 garlic cloves, 2 bay leaves, 1-2 Tablespoons Vinho Verde, 1 Tablespoon pimenta moída, Pinch of white pepper
- Spread the parboiled potatoes evenly in a large roasting pan. Pour the bouillon liquid or stock over the potatoes and gently toss to coat. Add the olive oil mixture and toss again until everything is evenly coated.
- Roast in a preheated 425°F (220°C) oven for 30-35 minutes, turning once halfway through, until golden and most of the liquid has evaporated.
- Switch the oven to broil and cook for 2-4 minutes, watching closely, until the potatoes are deeply golden and crisp around the edges.
- Remove the bay leaves, season with salt if needed, and finish with freshly chopped parsley. Serve warm.Salt, Fresh parsley
Notes
Storage: Store cooled potatoes in an airtight container in the fridge for 4-5 days, or freeze for up to 2 months. Reheat in the oven at 375°F (190°C) for 10-15 minutes or in a skillet over medium heat with a bit of oil until warmed and crisp.
