Roasted Chouriço and Potatoes
Batatas com Chouriço Assado
Serves: 2 to 4
Prep Time: 10 minutes
Cook Time: 3 hours
This recipe is my sister Vicky’s specialty and she doesn’t even like to cook. It is simple and so
very flavorful. It is hard to overcook this because as long as it is not burning, you are going for a
very well done, soft potato and crispy-skinned chouriço. If you can’t find chouriço, try this with
chunks of pork marinated in Chouriço Marinade (page xx).
6 ounces tomato sauce
6 ounces lager beer
3 tablespoons Pimenta Moida (page xx)
1 teaspoon kosher salt
½ teaspoon Portuguese All Spice (page xx)
2 garlic cloves, crushed and minced
8 medium potatoes, peeled
½ pound chouriço, cut into 10 pieces
1 small onion, sliced thinly
1. Preheat the oven to 375°F.
2. In a medium bowl mix together the tomato sauce, beer, Pimenta Moida, salt, All
Spice, and garlic.
3. Arrange the potatoes, chouriço, and onions in a baking dish. Pour the sauce over the
potato mixture and stir to coat..
4. Cover the baking dish with foil and roast for 2 to 2 1/2 hours, or until the potatoes are
fork tender. Remove the foil, turn the potatoes to coat with the sauce, and roast,
uncovered, for an additional 15 minutes. Serve hot.