The holiday’s are a special time. It’s a time of year that all the traditional family recipes really shine! Each year my sister prepares Roasted Chouriço and Potatoes for Thanksgiving because this is her favorite dish. And I can’t say I blame her.
With the delicious traditional Portuguese flavors in full swing, these potatoes become tender and velvety. And if you slice up a piece of the chouriço with some of the potato on your fork you end up with magic in your mouth!
If you are Portuguese, this recipe (or your family’s version of this recipe) may already be on your table. If not, you might be looking for a new and interesting side dish to serve alongside your green bean casserole. You may have guests that don’t care for turkey and would appreciate a different protein being offered. Or hey, maybe you are going as a guest and want to offer to bring something you will enjoy and can impress the host with something unique. Any way you slice it, this recipe fits the bill! And if you have vegetarians among you, this recipe can easily be made without the chouriço!
Roasted Chouriço & PotatoesServes 6-9
8-9 medium potatoes, peeled
1/2 lb. chouriço, sliced into 9 chunks
1/2 onion, sliced thinly
1 small can tomato sauce
1/2 beer (about 3/4 cup)
3 Tbs. Portuguese Ground Red Pepper
2 cloves garlic, crushed and minced
1 tsp. kosher salt
1/2 tsp. Portuguese All Spice
Pre-heat oven to 375°F.
In a medium mixing bowl add in sauce, beer, All Spice, garlic, salt and pepper. Arrange potatoes, chouriço and onions in a baking dish. Pour sauce over the potatoes, chouriço and onions being sure to coat each potato. Cover with foil and roast for 2-2 1/2 hours until potatoes are fork tender. Once potatoes are tender, remove foil and turn potatoes so they get again coated with sauce, roast for an additional 1/2 hour uncovered. Serve hot. Enjoy!
*this is a gluten-free recipe.