Portuguese Potatoes with Chouriço (Batatas com Chouriço)
A rustic and flavourful Portuguese comfort dish made with oven roasted potatoes, smoky chouriço, garlic, white wine and pimenta moida. This easy one pan recipe delivers crispy edges, tender centres, and bold traditional flavour in under an hour.
Ingredients
- 2 lbs medium Yukon Gold potatoes, peeled and cubed
- 1 large Portuguese Chouriço, sliced into rounds
- 3 tablespoon olive oil
- 3 garlic cloves, minced
- 3 tablespoons ketchup or 1 tablespoon tomato paste
- 1 teaspoon pimenta moida
- 1 tablespoon paprika
- ¼ teaspoon white pepper
- ½ cup vinho verde or chicken stock
- salt to taste
- fresh parsley, chopped for garnish
Instructions
- 1. Preheat oven to 400°F (200°C). 2. In a large bowl, combine the cubed potatoes, sliced chouriço, olive oil, garlic, onion, ketchup or tomato paste, pimenta moída, smoked paprika, white pepper, and white wine. Toss well so everything is evenly coated. 3. Transfer the mixture to a large baking sheet or roasting dish, spreading everything into a single layer to ensure proper roasting. 4. Bake uncovered for 40 to 50 minutes, stirring halfway through cooking time. The potatoes should be tender inside and golden with crisp edges. 5. For extra crispiness, broil for the last 3 to 5 minutes, watching carefully to prevent burning. 6. Remove from oven, adjust salt if needed, sprinkle with fresh parsley, and drizzle lightly with olive oil before serving.
Notes
• Do not overcrowd the pan or the potatoes will steam instead of roast.
• If using ketchup, allow it to fully cook and caramelize in the oven to reduce sweetness.
• A small squeeze of fresh lemon at the end can brighten and balance the dish.
• For extra heat, increase the pimenta moída or use spicy chouriço.
• If using ketchup, allow it to fully cook and caramelize in the oven to reduce sweetness.
• A small squeeze of fresh lemon at the end can brighten and balance the dish.
• For extra heat, increase the pimenta moída or use spicy chouriço.
