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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Another way to enjoy baked potatoes. Use a gluten-free chicken stock and piri-piri suace to make this recipe gluten-free suitable Ingredients:
600 g potatoes, peel and chopped coarsely |
2 tablespoons olive oil (8 teaspoons) |
2 garlic cloves, peeled and crushed |
1 large onion, chopped coarsely |
4 medium tomatoes, chopped coarsely |
2 teaspoons paprika |
2 teaspoons fresh thyme, finely chopped |
1/2 cup chicken stock |
4 teaspoons piri-piri, sauce (use a purchased bottled sauce) |
1 tablespoon parsley, coarsely chopped |
Directions:
1. Preheat oven to 240°C or 220°C if using a fan-forced oven.
2. Toss the chopped potatoes in half of the oil in a shallow baking dish.
3. Roast the potatoes, uncovered for about 30 minutes, or until they are lightly browned.
4. Meanwhile heat the remaining 4 teaspoons of oil in a large frying pan. Cook the garlic and onion , stir, until the onion softens. A few minutes.
5. Add the tomatoes, paprika and thyme to the onions. Cook about a minute, until the tomato softens.
6. Add the stock and piri piri sauce to the tomatoes. Bring to the boil. Reduce heat and simmer uncovered for about 10 minutes. stir occassionally. You want the sauce to thicken slightly.
7. Remove the potato from the oven. Reduce the oven temperature to 180°C or160°C if using fan-forced.
8. Pout the sauce over the potatoes.
9. Return the pototoes to the oven and bake, uncovered for another 20 minutes.
10. Serve the potatoes sprinkled with the chopped parsley.
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