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These crispy potatoes and tomatoes with garlic, wine combined with the olive oil, create a beautifully flavored side dish.
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Portuguese Roast Potatoes with Tomatoes Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Easy
Servings:
4
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Portuguese Roast Potatoes with Tomatoes Recipe

Portuguese Roast Potatoes with Tomatoes Recipe

Posted in: Sides
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3 out of 5 with 43 ratings
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Ingredients

2 lbs of new baby potatoes8 ounces of grape or cherry tomatoes, divided in half6 cloves garlic, crushed3 tablespoons of olive oil2 bay leaves1/4 cup white wineSalt and pepper (to taste) 3 tablespoons of butter, cut into small cubes3 tablespoons of chopped fresh parsley
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  • This site uses US measurements.

    Directions

    • Preheat the oven to 375F. Cut the potatoes in half or thirds and Cut 1/2 of the tomatoes in half and set aside. 
    • In a large bowl, combine potatoes, the cut tomatoes, garlic, bay leaves, olive oil and white wine. Season well with salt and pepper.
    • Add the mix to a roasting pan and spread it out into a even layer. Distribute the butter evenly over the potatoes and cover the roasting pan with foil. Bake for 1 hour or until the potatoes are almost tender.
    • Increase the oven temperature to 425F. Remove the foil and stir in the remaining whole tomatoes. Roast, uncovered for about 1/2 hour or until the potatoes are tender and golden and the tomatoes are cooked.
    • Remove the bay leaves and discard. Stir the parsley into the potatoes. Serve immediately and drizzle the pan sauce over the tomatoes.
    Recipe & Photo Credit: myportuguesekitchen.com

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