Portuguese Fried Potatoes Batatas A Portuguesa Recipes

Steps:

• Slice the peeled potatoes into thin rounds, about 5- 10 mm (approx 1/4 inch) thick.
• Heat the butter and oil in a pan and cook the potatoes slowly on a low heat until cooked though and golden brown. ( this can take 30 minutes to 1 hour depending on the type of potato used).
• Cooking on a low heat ensures an even golden brown colour and less little burnt bits.
• Once cooked though, add the salt, pepper and parsley and mix well though the potatoes.
• Transfer to a heated serving dish and serve immediately with additional parsley for garnish if desired.

Steps:

• 1. Wash and scrub the potatoes. Remove any blemishes and pat dry.
• 2. Pierce with a fork in a couple of spots.
• 3. Coat with sea salt and a drizzle of olive oil. Gently rub the oil into the potatoes and place in small oven proof dish or pan.
• 4. Use an oven to table dish for easy serving. Cook at 400 degrees for 45 minutes to 1 hour depending on your oven.
• 5. Note: (You can also boil the potatoes in salted water, with the skin on for about 30-45 minutes. Pierce with a fork to check how tender they are.)
• 6. Meanwhile, make garlic oil: In a small saucepan heat the oil and add the garlic. Cook on low for a few minutes until the garlic turns slightly golden. Do not overcook or the garlic will become bitter!
• 7. To test the potatoes, pierce them with a fork or gently squeeze a potato holding your oven mitt. The potato should be soft.
• 8. When the potatoes are ready, punch them down with your fist wrapped in a clean dish towel. or with a meat mallet until they "POP" open. *Note: The potatoes are hot - be careful!
• 9. When ready to serve, pour the garlic olive oil over the potatoes and sprinkle on fresh cracked black pepper as desired.
• 10. Place in the oven on low until ready to serve or re-heat the next day! Enjoy!

Steps:

• In a saucepan, heat butter and saute garlic until soft, not browned.
• In a bowl, dissolve the vegetable broth in the boiling water; add to saucepan and simmer for 10 minutes. Turn off the stove, add milk and potatoes and stir well. Increase heat and bring to boil.
• Remove from heat and add the cream, stirring gently. Add salt if necessary.

Steps:

• Marinade:.
• Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper.
• Put in refrigerator and marinate for 24 hrs and turn a few times.
• Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later.
• Remove roast from marinade, drain and dry. Save marinade for later.
• Brown roast in hot oil on all sides, add browned onions and marinade.
• Add water. Water should cover 2/3's of the roast.
• Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally.
• The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes.
• You can strain and thicken the sauce, if desired.