Batatas com Chouriço

This simple Portuguese dish makes a delightful addition to a company-ready petiscos table (Portugal’s answer to Spain’s tapas) or makes a simple weeknight supper all by itself. If you can’t find chouriço sausage, you can substitute chorizo for similar (if not quite the same) flavor.


1 kilogram (about 6 cups) peeled, diced Murasaki sweet potatoes (purple on the outside, white on the inside)

60 mL (about 1/4 cup) good quality olive oil

7 grams (1 teaspoon) sea salt

200 grams (about 1/2 pound) chouriço sausage, sliced


Step 1) Toss diced potatoes in olive oil to coat. Spread evenly on an oiled baking pan and sprinkle with sea salt.

Step 2) Roast potatoes in a preheated 200 degree C (about 400 degrees F) oven. Roast for 20 minutes, turning potatoes over after 10 minutes.

Step 3) Add chouriço to the potatoes and toss together on the baking pan. Return pan to oven and continue to roast, checking after 10 minutes and then every 5 minutes, until potatoes are fork tender. Serve immediately, preferably with sangria!

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