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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (220g) Recipe makes 4 servings |
||
| Calories 368 | ||
| Calories from Fat 228 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.3g | 38% | |
| Saturated Fat 9.4g | 46% | |
| Monounsaturated Fat 8.9g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 385mg | 16% | |
| Potassium 817mg | 23% | |
| Total Carbohydrate 33.2g | 11% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 1.5g | ||
| Protein 4.0g | 8% | |
Portuguese Fried Potatoes / Batas a Portuguesa
By: kiwidutch
Dec 4, 2007
After looking though 108 Fried potato recipes and seeing none that contain parsley, but no onions, I thought I would post this typically Portuguese version of fried potatoes. The mixture of oil and butter keeps things from burning, but for health reasons I usually use less of the butter. I allow between 30 minutes and 1 hour cooking time to get a more even colour that slower cooking gives and depending on the variety of potato used.
SERVES 4 -6
Ingredients
- 1/4 cup butter
- 1/4 cup oil
- 750 g potatoes (peeled)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground if you have it)
- 4 tablespoons parsley (finely chopped)
- parsley (extra for garnish)
Directions
1
Slice the peeled potatoes into thin rounds, about 5- 10 mm (approx 1/4 inch) thick.2
Heat the butter and oil in a pan and cook the potatoes slowly on a low heat until cooked though and golden brown. ( this can take 30 minutes to 1 hour depending on the type of potato used).3
Cooking on a low heat ensures an even golden brown colour and less little burnt bits.4
Once cooked though, add the salt, pepper and parsley and mix well though the potatoes.5
Transfer to a heated serving dish and serve immediately with additional parsley for garnish if desired.
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > European > Southern (Mediterranean) > Portuguese
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: blancpage
On Jun 9, 2008
Had to try these because I'd never tried fried potatoes using this technique. I made this for myself as a snack, so used 2 med russets and my mandolin slicer. I used just over 1/8 cup olive oil and just under 1/8 cup of Smart Balance with Flaxseed Oil spread. I cooked mine on low for 40 mins (checking every 15 and then the last 10, even flipping them a bit). My potatoes got super crispy and nicely browned, but no burnt bits! They were also tender. A few slices reminded me of potato chips because they were smaller than other slices and got very fried. Yummy! All i had was dried parsley, so I used about 1tbsp dried. I also drained these on paper towels for a min before tossing with s&p and the dried parsley. I hope my pics do this recipe justice. This technique is a real winner in my book, and this recipe will be made again. 
Made for Please Review My Recipe tag game. Thanks for sharing KD!
From: Pneuma
On May 12, 2008
These were simple and yet so delicious! Used dried parsley here. It was perfect served with Chicken Piccata. Thanks, kiwidutch!
From: Beautiful BC
On Apr 20, 2008
Nothing left of these after dinner and I didn't even get them crunchy! I used Amandine potatoes which don't need to be peeled and have a slightly sweet taste. They have a wonderful texture when roasted or for in salads. Because of the sweetish flavour, I used an oil infused with chili peppers. I also snuck in a Tbsp of cilantro in with the parsley. Next time I might add a bit of garlic salt and turn the heat up at the end to get them crunchy. Yummy pototoes!
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