Portuguese Potatoes Recipe

In my kitchen I blend tender baby potatoes with savory Portuguese chouriço, crisp onions, vibrant red bell peppers, and roasted garlic. A touch of smoked paprika and fresh parsley creates a dish that embodies a classic Portuguese recipe vibe, resulting in a rustic yet bold flavor medley that sparks curiosity.

I love bringing new twists to classic dishes and this Portuguese Potatoes recipe has quickly become one of my favs. I remember the first time I mixed 1 kg baby potatoes with 300 g of Portuguese chouriço sausage, and it blew my mind.

I started by frying a large, thinly sliced onion with garlic cloves and red bell pepper strips in 60 ml extra virgin olive oil until everything got nicely softened. Then, I tossed in the potatoes, sausage slices, and a teaspoon of smoked paprika along with a bay leaf to help lock in the flavor.

I added salt and black pepper to taste, letting the dish simmer until every bite was perfumed with robust spices reminiscent of authentic Portuguese recipes. I finish it off with fresh chopped parsley to give it that perfect pop.

This dish reminds me of my adventures exploring Portuguese dishes and other traditional flavors. Enjoy!

Why I Like this Recipe

I love this dish because the baby potatoes come out so crispy on the edges and soft inside, making everything feel wonderfully comforting. I also really dig the spicy, smoky flavor that the Portuguese chouriço brings to the mix – it’s like every bite has a kick that wakes up my taste buds. Another reason is that the smoky paprika and garlic fill my kitchen with an amazing aroma that reminds me of home cooking, you know? And honestly, the recipe is simple enough even if you’re not a master chef, which makes it my go-to comfort food after a long day.

Ingredients

• Baby potatoes are starchy sources of carbs and fiber; they absorb flavors well.
• Portuguese chouriço boosts protein and flavor with a smoky, spicy kick; it is rich.
• Onion and garlic blend yields savory sweetness and antioxidants, truly enhancing every bite.
• Red bell pepper offers crunch and a burst of naturally sweet color with vitamin C.
• Extra virgin olive oil supplies healthy fats that meld flavors together while softening textures.
• Bay leaf gently infuses depth and parsley adds a fresh, herbal finish to the dish.
• Smoked paprika lends a rich, earthy heat that defines this dish’s Portuguese flair.

Ingredient Quantities

• 1 kg baby potatoes, cleaned and halved if they’re too big
• 300 g Portuguese chouriço sausage, sliced into rounds
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 red bell pepper, cut into strips
• 60 ml extra virgin olive oil
• 1 teaspoon smoked paprika
• 1 bay leaf (optional)
• Salt, to taste
• Black pepper, to taste
• Fresh chopped parsley, for garnish

How to Make this

1. Heat the extra virgin olive oil in a large pan over medium heat.

2. Add the baby potatoes to the pan and fry them for about 8-10 minutes until they start to soften a bit.

3. Toss in the slices of Portuguese chouriço sausage and cook until they begin to crisp up and release their flavours.

4. Stir in the thinly sliced onion, minced garlic and red bell pepper strips and let them cook for 4-5 minutes until the onion looks a bit softened.

5. Next, sprinkle the smoked paprika all over and add the bay leaf if you’re using it.

6. Season the mix with salt and black pepper then stir everything so the spices coat the veggies and sausage well.

7. Reduce the heat to low and cover the pan, letting everything simmer for about 20 minutes or until the potatoes become tender.

8. Give the dish an occasional stir to prevent sticking and if things look too dry, you can add a splash of water.

9. Once the potatoes are fork tender and the sausage has mixed in well with the colours and flavours, remove the bay leaf.

10. Finally, scatter fresh chopped parsley over the dish and serve warm. Enjoy the best potato sausage dish!

Equipment Needed

1. Large frying pan with a lid
2. Stove or cooktop
3. Chef’s knife
4. Cutting board
5. Measuring cup and spoons
6. Spatula or wooden spoon
7. Fork for testing the potatoes

FAQ

Portuguese Potatoes Recipe Substitutions and Variations

• For baby potatoes, you can substitute small red potatoes or even fingerling potatoes if you cant find them.
• If you dont have Portuguese chouriço sausage, try using smoked Andouille sausage or a spicy kielbasa as a good replacement.
• If extra virgin olive oil is not available you could use another good quality olive oil or even a neutral vegetable oil in a pinch.
• In case you dont have red bell pepper you can use yellow or orange bell pepper, they add a similar sweetness and color.
• If you dont have bay leaf you could use a pinch of dried thyme or rosemary, though its not exactly the same flavor.

Pro Tips

1. Try crisping up the sausage well before mixing in the other bits cause when its browned a bit more it really brings out that smoky flavour.
2. When you’re simmering the dish, stir it from time to time to stop anything from sticking or burning, and if it gets too dry, add just a splash of water, it works wonders.
3. Make sure you cook the veggies and garlic just enough so they soften without turning to mush, that way you keep a nice texture in every bite.
4. A tip is to not rush the process on the potatoes – let them get tender slowly so they soak up all that sausage and paprika goodness.