Tagged: Potatoes

Recipes

Air Fryer Batatas a Murro – Portuguese Garlicky “Punched Potatoes”

Air Fryer Potatoes are garlicky and savory. You’ll never have regular baked potatoes again.

You can also bake the potatoes as in this video below. Follow same ingredients but bake for about 1 hour or until done.

AIR FRY at 400 degrees F. For 15 – 20 minutes until fully cooked.

Ingredients:

2 pounds any small or medium potatoes (washed and pat dry)

1/2 cup olive oil

3 to 4 cloves garlic (minced)

sea salt

parsley (minced)

more olive oil as needed

Preparation:

Place potatoes in a bowl and rub with about 1 tablespoon olive oil. Sprinkle with about 1 tablespoon sea salt.

Cook in air fryer at 400 F. for about 15-20 minutes. Shake pan once in while and pierce with a fork for doneness.

Meanwhile heat remaining olive oil with garlic for about 1 minute.

When potatoes are done, pour olive oil and garlic over them.

When ready to serve top with parsley and more salt as needed.


Recipes

Roast Pork with Potato Sheet Pan Dinner – Lombo de Porco com Batatas Assadas

roast pork and potatoes

This easy sheet pan dinner recipe can be prepared the day before. Just pop it in the oven the next day,  1.5 hours before your ready to eat! I make this recipe at least once every few weeks because of it’s simplicity and great flavor. The sliced port makes great sandwiches the next day too with some sauteed onions.

Ingredients:

1 (4 to 5) pound pork loin

3 tablespoons of my spice mix click here: Tia maria’s Portuguese-dry-rub

3 pounds new potatoes (washed and cut into cubes) (or any favorite potato)

2 tablespoons white wine

1 large onion (chopped)

6 cloves garlic (chopped)

3 tablespoons olive oil

1 tablespoon butter

1 pound fresh broccoli spears (side is optional)

Portuguese spice mix

Preparation:

Preheat oven to 400 degrees F.

Grease a large roasting pan with 1 tablespoon olive oil. Blend 2 tablespoons of spice mix with a mortar and pestal.

Place pork in a large sheet pan and rub with wine, butter and 1 tablespoon of olive oil. Rub with spice mix.

Place potatoes, onions, garlic and olive oil in a bowl and toss to coat. Add remaining spice mix and toss to coat evenly.

Add potatoes evenly around the pork. Cook for 1 hour and 30 minutes.

Gently shake the pan every 30 minutes to toss the potatoes. Use a rubber spatula to turn over potatoes if needed.

10 minutes before end of cooking, add fresh broccoli to the pan and mix in with the potatoes to season.

Note: Meat thermometer should reach 160 degrees F. Let the meat rest for 3 minutes before slicing.

Note: If you prepare the day before and store in refrigerator, let the meat reach room temperature for about 15 minutes before cooking.

 

 

 

 

 

 

 

Appetizers / fish / Main Dish / Photo Gallery / Recipes / shrimp / Side Dish

Portuguese Shrimp Bake

DSC06662

This shrimp boil was a hit at my family’s cookout! This is a perfect dish for the summer months when it’s too hot to cook because it’s prepared, cooked for only 15-20 minutes, and then served in the same sheet pan. For variety, add a few fresh clams or mussels in the shell! Just adjust the cooking time.

If you prefer, you can even prepare everything the night before, cover with foil and store in the refrigerator to cook the next day. When you’re done eating, just through out the pan for an easy clean up!

Serves 6-10

Ingredients:

2 pounds raw, shelled shrimp

2 – 3  pounds red potatoes (cubed)

1 pound Portuguese chourico or linguica sausage (cut into 1 or 2 inch slices)

4 fresh corn on the cob (cut into 4 pieces)

1 lemon (cut into slices)

SEASONING: 

1 tbsp olive oil

1/2 stick melted butter

2 tbsp Taste Portugal Seasoning 

1 or 2 teaspoons piri piri hot sauce or Cayenne pepper (optional depending on your taste)

3 tablespoons chopped parsley for garnish

CLICK IMAGE TO ORDER: 

https://amzn.to/404B2V2

Preparation:

Boil potatoes with 2 teaspoons of salt for about 10-12 minutes until slightly under cooked. (do not over cook) Drain and place on a large sheet pan to cool. Cook the corn for about 5-10 minutes, drain, and add to the sheet pan to cool.

Melt butter, oil in a small ramekin for about 30 seconds. Add sseasonings and mix well

When the potatoes and corn are cooled, spread evenly on the pan. Arrange the chourico evenly between the potatoes and corn followed by the shrimp and lemon slices. 

 

DSC06658

Add the seasonings and mix thoroughly with your hands to coat ingredients evenly.

DSC06660*At this point, you can cover the pan with foil and put it into the refrigerator until ready to cook the next day.*

Cook in heated 425 F degree oven for 15 minutes or until shrimp turns pink and cooked through.

*You can also cook in the same pan, covered with foil on your grill. You many have to alter the cooking time.*

Top with the parsley and serve. Enjoy!

DSC06661

 Serve with Portuguese Vinho Verde or any good white wine.

Photo Gallery / Side Dish

Scalloped Potatoes Maria Style – Batatas a Maria

My family loves potatoes so they went nuts over this recipe. As a short cut, I used a jar of roasted red peppers because they give the potatoes a peppery yet, smoky flavor. This will make perfect side dish for fish, meats and poultry, or as a meatless dish.

Ingredients:

3 pounds of small russet potatoes (finely sliced) (I used a mandoline)

1 tablespoon salt

2 large onions (thinly sliced)

4 cloves of garlic (chopped)

1 Jar of roasted red peppers (any brand you prefer)

3 tablespoons of olive oil

1 (8 ounce) package of shredded cheddar or your favorite cheese

Salt and pepper to taste

Preparation:

Cook the potatoes in boiling water with the salt for about 10 minutes, drain and set aside. Note: The potatoes are thin so they may cook faster. Don’t over cook or they will fall apart.

Cook the onions and garlic in a medium heaving skillet with 2 tablespoons of the olive oil for about 5 minutes until translucent.

Drain the roasted peppers from the jar and slice them into your desired size. Add them to the onions and garlic to heat them through.

Grease a medium oven safe deep dish with the remaining olive oil. Begin layering first with half of the potatoes, then top evenly with 1/2 of the onions and 1/2 of cheese.

Add salt and pepper between layers if desired. Finish the remaining layer and top with the rest of cheese.

Bake uncovered at 350 degrees for about 20 minutes until the cheese is melted and golden.

sliced potatoes image credit: http://forthemommas.com/cooking/potato-bake-recipe

Appetizers / Main Dish / Photo Gallery / Recipes

Garlicky Boneless Spare Ribs and Roast Potatoes

This one pan dinner is easy to prepare and easy cleanup for your busy weeknights. The sweet and savory carrots complete the dish. Enjoy!

Ingredients:

2 – 3 pounds of boneless spare ribs

2 pounds of potatoes (peeled and chopped)

3 or 4 large carrots (sliced into quarters)

1 large onion (chopped)

1/4 cup olive oil

1/4 cup white wine

1 tablespoon salt

3 cloves of garlic

2 teaspoons of paprika

1 teaspoon black pepper

1 teaspoon of garlic powder

2 tablespoons of butter or margarine

Preparation:

Rub the ribs with the wine, half of the salt, garlic and pepper, and let sit for about 10 minutes or you can marinate overnight in the refrigerator.

Place the potatoes, carrots, onions and ribs in a roasting pan and pour the olive oil over them.

Sprinkle evenly with the remaining seasonings and toss well to incorporate. Arrange the potatoes and carrots on the bottom of the pan leaving the ribs on top. Cut up the margarine into small chunks and put over the ribs. Shake the pan slightly to spread ingredients evenly. Note: If your ribs are smaller, they may cook quicker, so test them for doneness.

Cook at 350 degrees for about 1 and 1/2 hour.  Shake the pan every 20 minutes and drizzle with pan juices, so the potatoes do not stick to pan. If you to need to toss the potatoes use a flat spatula. If you like the potatoes crispy, cook longer, but remove the ribs and set them aside.

Appetizers / Photo Gallery / Side Dish

Batatas Bravas – Spicy Potatoes

It’s potato harvest season in New England! I made a trip to the local farm this past weekend and picked up a 50 lb sack of russet potatoes which is my usual custom every fall. The potatoes store well during the winter months in a cool basement or garage.  I only paid $11 for the sack. If I bought them at my supper market by the pound it would cost me over $50! I suggest you pick one up to. You’ll thank me in a few months when the potato prices go up for the Holidays.

My first dish using the russet potatoes is Batatas Bravas – Spicy Potatoes! This dish is often served warm with a spicy tomato sauce or aioli but just made them plain to go with the Chourico omelet. These potatoes aren’t fried and use very little olive oil, so they’re light on calories. Enjoy!

Batatas Bravas

2 pounds of potatoes (chopped into 1-2 inch cubes)

1 small onion (finely minced)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 – 2 teaspoons of hot sauce

2 tablespoons of olive oil

1 tablespoon of parsley (finely chopped)

Instructions:

Cook the potatoes in the teaspoon of salt and boiling water for about 10-15 minutes until tender but not over cooked. Drain cover the pan and put them back on the stove on the warm burner.

Toss the potatoes in the pan gently for some of the moisture to evaporate for about 5 minutes.

While the potatoes sit for the 5 minutes, saute the onion in the olive oil in a medium non stick pan until golden brown.

Season the potatoes with the pepper, garlic powder, paprika, cayenne pepper, and piri piri, toss and gently place them in the pan with the onions.

Cook the potatoes on low medium heat turning them gently in the pan until they obtain a slight crisp on the edges.

Taste and add more piri piri or seasonings if desired. Top with parsley. Serve warm

Appetizers / Main Dish / Photo Gallery / Side Dish / soup / Soups

Black Eyed Peas & Corn Succotash – Sopa de Feijao Frade com Milho

Black-eyed peas are very popular in Portugal and typically served with Bacalhau (dried salt Cod), stews, soups and in cold salads.

In the southern region of the Unites States, the dish “Hoppin John” is made with the peas, rice and pork.

This recipe for Succotash, (Narragansett language meaning; broken corn kernels) originates in the southern New England States.

This is a hearty chowder for your meatless days or perfect as a dip! Enjoy!

Ingredients:

3 large potatoes (cut into 1/2 inch cubes)

1 and 1/2 cups of frozen corn

1 and 1/2 cups of cooked Black Eyed Peas

1 medium onion (finely chopped)

1 stalk of celery (finely chopped)

2 cloves garlic (finely minced)

2 tablespoons of olive oil

2 tablespoons of butter or margarine

1/2 gallon of milk

1 pint of cream

2 bay leafs

2 cups of vegetable or chicken broth

1 teaspoon of salt

1 teaspoon of pepper

2 tablespoons of flour

Instructions:

In a large heavy soup pan, saute the onion, garlic, celery,  and potatoes in the the olive oil and butter for about 5 minutes. Add the salt, pepper, bay leaf, and the broth and cook for another 5 minutes.

Add the black eyed peas and corn and cook for 5 minutes.

 

In a small bowl mix the flour with the cream until it is dissolved. Add the milk and the cream to the soup and cook on low heat for at least 20 minutes stirring continuously until the soup is creamy and thick.

Add more milk for a lighter soup or add more flour for a thicker chowder. You can also use an immersion blender to puree the vegetables into smaller pieces.

If you want a thick style chowder for a dip, mash some of the beans and let it cook on low until it reaches your desired consistency.

Serve with Blue Corn chips, pita chips or crackers.

Main Dish / Photo Gallery / Recipes

Easy Shepard’s Pie

Comforting Shepard’s Pie is one of my family’s favorite meals in the cold months of Winter. I love to make a big tray of it since usually I have enough leftover for another meal the next or the following day. I use ground turkey to save on calories but it’s up to you if you prefer ground beef. I serve the pie with easy buttermilk biscuits made with a simple buttermilk biscuit mix. Enjoy and stay warm!

Serves 6-8

Ingredients:

2 pounds of ground beef or turkey

1 package of frozen corn (or any of your favorite vegetables)

1 teaspoon of olive oil or margarine

1 small onion (chopped)

1/2 celery stalk (finely chopped)

1/2 teaspoon of garlic powder

1 cup of milk

2 tablespoons of flour

1 tablespoon butter or margarine

1 cup chicken stock

1 teaspoon of salt

pepper

 

Crumb topping:

1 egg

1/2 cup of shredded cheese

1/2 cup of Panko bread crumbs or regular bread crumbs

 

Mashed potatoes

2 pounds of potatoes (peeled and sliced)

1 teaspoon of salt

2 tablespoons of butter or margarine

1 cup of milk

pepper


 

Biscuits

Makes about 20 depending on size

4 cups of biscuit mix (or more)

1 and 1/2 cups of milk

 

Instructions:

Boil potatoes in salt, drain and mash with the butter and milk. Set aside until the meat filling is cooked.

In a medium saute pan, cook the onions and celery in the 1 teaspoon of olive oil for a few minutes.

Add the ground meat, salt, garlic powder, and pepper to taste. Cook until browned.

Add the corn, and cook on low heat for about 5 -8 minutes until the flavors have incorporated.

In a heavy small saucepan melt butter and mix in the flour. Add the milk and cook until slightly thickened for a few minutes.

Add the milk sauce and stock to the meat filling and cook for a few minutes. Add the parsley. Taste and add more salt and pepper to taste.

Pour the meat and corn into a large deep dish square casserole pan. Make the mashed potatoes, and spread them evenly on top of the meat filling.

Beat the egg slightly and brush over the potatoes. Mix the cheese with the panko bread crumbs and spread over the potatoes.

Cook at 350 for at least 30-45 minutes depending on how browned you like the pie. Let sit for a few minutes before serving. Top with fresh parsley for garnish.

Make biscuits by following these instructions:

Gently fold the ingredients in a bowl until they are almost incorporated. Note: The batter will be sticky, but mold-able. If you find it too sticky add more mix.

Do not over mix! The secret to light and fluffy biscuits is not to over mix!

Pour the batter into a floured surface. Flour your hands very well and roll the dough to 1/2 inch thick. Cut into round biscuit shape with a cookie cutter or a small cup.

Cook at 450 for about 8-10 minutes or until very light golden brown.

Check one by lifting the bottom. Note: Do not overcook. Take them out immediately so the bottoms to not overcook!

 

 

Holiday Recipes / Photo Gallery / Recipes / Side Dish

Portuguese Style Roast Potatoes & Sweet Potatoes

Portuguese roast potatoes

dsc06137


 Portuguese Roast potatoes are a hit at every party! They’re a perfect side dish for your roast beef, roast chicken, pork and delicious with your Holiday Baked Ham.

Ingredients:

2 pounds any potatoes ( washed, peeled or slightly peeled)

If making sweet potatoes (peel and cut into quarters)

2 large carrots (peeled and quartered) optional

1 small onion (chopped)

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon  pepper

1 teaspoon Paprika

1/4 stick of melted margarine or butter

1/4 cup of olive oil

Instructions:

Place all ingredients into a large mixing bowl. Toss well to coat.

Place seasoned potatoes into a medium olive oil greased baking pan.

Cook at 400 degrees for about 1 hour or until fork tender. Toss potatoes every 15 minutes to achieve a crispy texture. Do not use a fork to turn over potatoes, use a spatula. Enjoy!

You can also cook the potatoes in small cubes, but cook for only 30-40 minutes.