Roasted Chouriço & Potatoes (Batatas Assadas com Chouiço)


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!

Start with a clean bowl. This one is the Pampered Chef Small Batter Bowl, I love it because it’s like a giant measuring cup with a spout for easy pouring (and its oven and microwave safe!).

Open a small can of tomato sauce.

I used the Pampered Chef Can Opener to do this and so I have no sharp edges.

Pour sauce into bowl.

Add in Portuguese All Spice. If you don’t have this available to you locally, I posted the recipe for it at the bottom of my Beef Stew recipe, just take a look.

Add spice into sauce.

Add in a few spoon fulls of Portuguese Ground Red Pepper.

Add in half a beer (about 3/4 cup.

Add in kosher salt.

Crush a couple cloves of fresh garlic.

Dice it up and add it into the sauce.

Add in garlic and give the sauce a good stir.

Thinly slice half a large onion.

Place potatoes in baking dish. I am using the Pampered Chef Square Baker stone.

Cut up your chouriço into chunks.

Place in dish with potatoes.

Spread onions over top.

Pour sauce over top. Be sure to coat each potato.

Once all your potatoes are covered with sauce, cover with foil.

Once pan is covered in foil, place in a 375°F oven for 2-21/2 hours until potatoes are fork tender.

When potatoes are fork tender, remove foil and turn all the potatoes again coating them with sauce and roast another 1/2 hour or so.

done4 done1

Roasted Chouriço & Potatoes

Serves 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.