Potatoes Roasted with Sweet Pepper Paste
Cookbook author Ana Patuleia Ortins is a first-generation descendant of Portuguese immigrants.
- Servings Serves 6
Ingredients
- 2 garlic cloves, halved
- 5 ml (1 teaspoon) sweet paprika
- 13 ml (1 scant tablespoon) Sweet Red Pepper Paste (see recipe*)
- 1 bay leaf crumbled
- 30 ml (2 tablespoons) finely chopped parsley
- 1.25 ml (¼ teaspoon) ground black pepper
- 30 ml (2 tablespoons) white wine
- 30 ml (2 tablespoons) olive oil
- 6 medium-large Red Bliss or other roasting potatoes, peeled, rinsed, patted dry
- Salt
Preparation
1. Preheat oven 190°C (375°F).
2. With a mortar and pestle, mash the garlic with the paprika, forming a paste. Incorporate the pepper paste, bay leaf, parsley, black pepper, and wine. Drizzle in the olive oil, and mix into a spreadable paste.
3. Cut potatoes into quarters. In a bowl, mix the potatoes with the seasoning paste, turning to coat completely. Transfer to a roasting pan or baking dish and cover with foil. Roast for 30 minutes in the preheated oven, remove foil, turn the potatoes and continue to roast for 30 minute more, uncovered, until tender. Season with salt if needed.
Ana Patuleia Ortins
Ana Patuleia Ortins is the author of Portuguese Homestyle Cooking and Authentic Portuguese Cooking, collections of traditional Portuguese recipes. A first-generation descendant of Portuguese immigrants, she grew up with the lore and traditions attached to the food of her ancestors. Under the guidance of her father, aunt, and grandmother, Ana started her culinary training as a young child, going on to hold a degree in culinary arts. Frequent visits to Portugal and the Azore Islands reinforce her love of Portuguese food. Visit www.Portuguesecooking.com or email: ana@portuguesecooking.com.
Courtesy photo
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