Portuguese Shepherds Potatoes Recipes

Steps:

• Heat the oil in a non-stick frying pan large enough to hold the potatoes in one layer.
• Fry the onion and garlic, along with the rosemary until the onion is golden (but do not burn the garlic).
• Add the pimenton, mixing well.
• Add the potatoes and mix, insuring that they become covered with the onion mixture.
• Add just enough water to cover the potatoes.
• Put a lid on the frying pan and simmer until the potatoes are cooked, about 15 minutes; you may need to take the lid off for the last five minutes or so (and stirring as needed to prevent sticking) in order to evaporate all the remaining liquid.

Steps:

• Preheat oven to 240°C or 220°C if using a fan-forced oven.
• Toss the chopped potatoes in half of the oil in a shallow baking dish.
• Roast the potatoes, uncovered for about 30 minutes, or until they are lightly browned.
• Meanwhile heat the remaining 4 teaspoons of oil in a large frying pan. Cook the garlic and onion , stir, until the onion softens. A few minutes.
• Add the tomatoes, paprika and thyme to the onions. Cook about a minute, until the tomato softens.
• Add the stock and piri piri sauce to the tomatoes. Bring to the boil. Reduce heat and simmer uncovered for about 10 minutes. stir occassionally. You want the sauce to thicken slightly.
• Remove the potato from the oven. Reduce the oven temperature to 180°C or160°C if using fan-forced.
• Pout the sauce over the potatoes.
• Return the pototoes to the oven and bake, uncovered for another 20 minutes.
• Serve the potatoes sprinkled with the chopped parsley.

Steps:

• Heat oil in a heavy skillet with a cover. Add potatoes, sprinkle with salt and fry over medium-high heat, stirring from time to time, 6 to 8 minutes, until skins begin to wrinkle and brown. Add onion, garlic and chilies, reduce heat to medium-low and fry for 3 minutes longer. Add cilantro and lime juice, and fry for another minute.
• Add 1 cup of water, cover pan and cook over very low heat until almost all the liquid has been absorbed and the potatoes are tender, another 20 minutes or so. Add additional water during cooking if it evaporates too quickly. The potatoes should be moist but not soupy. Season to taste with additional chilies and salt, if desired.

Steps:

• Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
• Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

Steps:

• Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides; cut into 1/2-inch cubes.
• Place potatoes in a medium, heavy saucepan. Add enough cold water to cover, season with salt, and bring to a boil.
• Reduce heat and simmer until potatoes are slightly tender, about 10 minutes.
• Remove from the heat and drain potatoes on paper towels.
• In a large saute skillet, heat olive oil over medium heat.
• Add the onions and saute until soft, about 3 minutes.
• Add the garlic and saute for 30 seconds.
• Add the drained potatoes and cook, turning, until browned on both sides, about 10 more minutes.
• The last few minutes, add the smoked paprika and mix.
• I like to get them nice and crispy on the outside. Enjoy!

Steps:

• preheat the oven to 200c.
• Prick each potato 6 times with a skewer.
• Spray with oil and sprinkle with sea salt flakes.
• Bake for 1 hr or until tender.
• Cool.
• Cut each potato in half length ways and scoop out the flesh, leaving a 1cm-thick shell
• Transfer flesh to a bowl and set aside.
• Spray inside of shells with oil.
• Bake for 15mins or until crisp and golden.
• Meanwhile, heat the oil in a non-stick frying pan over medium-high heat.
• Add oil and mushrooms.
• Cook, stirring, for 5 minutes or until softened.
• Add mince and carrot.
• Cook for a further 4 minutes
• Stir in tomatoes and bring to the boil.
• Reduce heat to medium-low.
• Cook for 2 minutes or until sauce has thickened.
• Season with salt & pepper.
• Add milk to reserve potato flesh and mash.
• Spoon mixture into potato shells.
• Top with mash mixture and sprinkle with Parmesan.
• Spray with olive oil spray.
• Bake for 15 minutes or until cheese is golden.
• Serve.