I’m a big fan of oven-roasted potatoes and I love Portuguese red pepper paste condiment, so why not combine the two? Red pepper paste is a traditional Portuguese condiment that provides a distinctive flavor profile to many Portuguese dishes. Essential for “Porco Alentejana” or Mussels with Linguiça and Roasted Potatoes, and Turkey Kale and White Bean Soup. It is also great used as a marinade spread on grilled chicken or pork, to flavor seafoodMarinated Tomatoes, Cucumber, and Green Beans, or added to soups and sauces. It only takes a few minutes to make, keeps in the fridge in a sealed jar for up to a month, and will add an exciting new dimension to your culinary repertoire. Try it on roasted potatoes to accompany Lamb Chops with Jeréz Vinegar Sauce and Marinated Tomatoes, Cucumber, and Green Beans for an Iberian-inspired feast. Bom proveito!

Iberian Oven Roasted Potatoes
Serves 4

Ingredients:

3 large potatoes peeled and cut into ½ – ¾ inch pieces (I used Yukon Gold, but alternately you can also use small unpeeled red and white potatoes cut in half; just adjust the cooking time to allow for the larger pieces of potato to cook completely.)
1 tablespoon Portuguese Red Pepper Paste (recipe below)
1 tablespoon olive oil
1 tablespoon fresh parsley finely chopped for garnish

Preparation:
Preheat the oven to 400 degrees.

While the oven is preheating, peel and cut the potatoes into ½ – ¾ inch pieces.
Toss the potato chunks with the red pepper paste and olive oil.
Line a sheet pan with aluminum foil and spread the potato pieces in a single layer on the pan.
Bake for 30-40 minutes stirring around a couple of times to ensure even browning. Potatoes are done when you can pierce them easily with a fork.
Optional: garnish with chopped parsley.

Portuguese Red Pepper Paste
Yield: 1 cup

Ingredients:

2 tablespoons sweet paprika
2 tablespoons sweet smoked paprika
1/4 cup dry red wine
8 to 10 garlic cloves
2 crumbled Turkish bay leaves
3 tablespoons store-bought or homemade tomato paste or 1 tablespoon double-concentrate tomato paste
1 ½ tablespoon fresh lemon juice
7 sprigs cilantro
5 sprigs of flat-leaf parsley
1 ½ tablespoon kosher salt
¼ teaspoon freshly ground white pepper
a few dashes Piri-Piri sauce or other hot sauce to taste
¼ cup olive oil

Preparation:

In a food processor, combine the sweet paprika, sweet smoked paprika, wine, garlic, bay leaves, tomato paste, lemon juice, cilantro, parsley, salt, pepper, and Piri-Piri or other hot sauce.
Pulse until the garlic and herbs are minced, scraping the sides of the bowl as necessary.
With the motor still running, add the olive oil in a slow, steady stream and continue processing until the mixture comes together in a slick, homogeneous paste, 1 to 2 minutes.
Use the mixture immediately or spoon it into a small glass jar with a tight-fitting lid and refrigerate for up to a month.

https://leitesculinaria.com/83003/recipes-red-pepper-paste.html

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