Thursday, November 11, 2010

Roast Potatoes

These Portuguese potatoes are a regular side dish at our Thanksgiving meals, and have been at Stacy's since she was a girl. One way to make sure they taste absolutely fantastic is to roast them to the point that they are just about burned. We won't tell the story about how Zelia burned them one year and Stacy went on and on about how great they were and kept asking why they were so good that year. Oh, would you look at that. I just told it. --Mark


potatoes, peeled
crushed red pepper
garlic, crushed
1 small can tomato sauce
red wine
2 T oil


Oil the bottom of a baking pan and pour in the onions, red pepper, garlic, tomato sauce, and red wine. Cut the peeled potatoes into roughly uniform chunks and place them in the pan. Add about 1-2 cups of water and sprinkle with salt. Cover. Bake for about 45 minutes at 350. Continue to check on the potatoes and uncover for the last 15 minutes for browning. If you are cooking a turkey or other meat you can baste the potatoes with the meat drippings.

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