As seems to befit 2020, winter has come early to Northern BC. At least, that’s what it feels like. And while the holidays aren’t going to be the same as in previous years, we’ll still do our best to celebrate with family and friends.
That being said, on the Romance Weekly Blog Hop today, we’re sharing our favourite holiday recipes. Leslie Hachtel has asked us to name our favorite Thanksgiving food and provide the recipe. Since we Canadians have already enjoyed our Thanksgiving meal, I’m sharing a recipe that is often requested no matter what the occasion – Portuguese Red Potatoes.
This is a recipe I learned from my mother-in-law. I have no idea if it’s a traditional Portuguese dish or one that she created herself. But if you’re looking for an alternative to mashed potatoes and want to add some colour to your table, it’s pretty and delicious.
Portuguese Red Potatoes
5 lbs. medium potatoes (any kind) peeled and cut in half if on the very of large. Do NOT quarter as they will cook too quickly.
1 tbsp. paprika
2 tbsp. oil
¼ tsp. black pepper
¼ tsp. white pepper
1 tsp. chicken boulion
7.5 ounce can tomato paste
4 tbsp. sweet red pepper paste (see note below)
Put potatoes in large casserole dish or slow cooker. Mix remaining ingredients together and pour over potatoes. Mix well so all potatoes are coated. Cover.
If using oven, bake at 350 for 1 hour and test for doneness.
If using slow cooker, cook on high 2.5 hours or low 5 hours.
Cooking times may vary depending on how well done you like your potatoes. I prefer them firm, not mushy, so this might not be long enough for you.
Sweet Red Pepper Paste is a very simple mixture made with red bell peppers cut or ground into small pieces seasoned with a little salt and preserved in jars. My mother-in-law made her own, but I believe it is available in delicatessens.
I hope you give this wonderful dish a try. Now hop on over to Clair Brett for another holiday treat!