I ate these unforgettable potatoes along with a perfect rotisserie chicken on a warm summer night when my girlfriend and I literally followed our noses to a restaurant in the Portuguese seaside town of Cascais. The aroma was irresistible. As with so much wonderful food in Portugal, it was supremely simple. I particularly like using shallots, which, when roasted, develop a flavor that pulls savoriness out of anything you eat them with.
Ingredients
- 4 large Idaho potatoes, washed, dried, and cut into 1-inch chunks
- 5 cloves garlic, chopped
- 2 shallots, chopped
- 2 tablespoons paprika
- ¼ cup olive oil
- Dea salt and fresh ground black pepper to taste
- ¼ cup chopped parsley
- 1 lemon juice
How to Make It
- Preheat the oven to 350°F. In a large bowl, combine the potatoes, garlic, shallots, paprika, olive oil, and sea salt and pepper. Toss to evenly coat.
- Spread the potatoes in a single layer on a baking sheet. Roast until tender and crisp, about 25 minutes. Transfer to a bowl and toss with the parsley and lemon juice.