Start to finish: 1 hour (25 minutes active) / Servings: 4
The traditional way of cooking potatoes with these classic Portuguese flavors is to slow-roast them in the oven or long-braise them on the stovetop alongside meat. But in “Authentic Portuguese Cooking,” author Ana Patuleia Ortins includes a quicker, meat-free version that yields a wonderfully delicious side.
2 pounds Yukon Gold OR red potatoes, peeled and cut into 1- to 1½-inch chunks
2 medium garlic cloves, minced
1 bay leaf
½ teaspoon red pepper flakes
1¼ teaspoons smoked paprika
Kosher salt and ground black pepper
¼ cup extra-virgin olive oil
1 small yellow onion, finely chopped
¾ cup dry white wine
¾ cup low-sodium chicken broth OR vegetable broth
¼ cup lightly packed fresh flat-leaf parsley, chopped
In a medium bowl, toss the potatoes with the garlic, bay, pepper flakes, paprika, ¼ teaspoon salt and ½ teaspoon black pepper.
In a large saucepan over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until fully softened, 7 to 10 minutes. Stir in the potato mixture, then add the wine and broth. Bring to a boil over medium-high, then cover, reduce to medium and simmer, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 30 minutes.
Uncover and cook over medium, now stirring more often and adjusting the heat to maintain a gentle simmer, until the liquid has thickened and lightly coats the potatoes, about 7 minutes. Remove from the heat, cover and let stand for about 5 minutes. Remove and discard the bay and stir in the parsley. Taste and season with salt and black pepper.