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Batatas à Portuguêsa

Portuguese fried potatoes best accompany “iscas” or ” bife à portuguêsa” and are traditionally arranged in a symmetrical ring around the meat.


• 1 ½ oz. butter
• 2 ½ tbs. olive oil
• 1 ½ lb. new potatoes, peeled and sliced into ¼ inch thick rounds
• ½ tsp. salt
• Freshly ground black pepper
• 1 tbs. finely chopped parsley


1. Melt the butter in the olive oil over a moderate heat in a large, heavy frying pan.

2. When the foam begins to subside, add the potatoes, and cook for about 15 minutes until they are tender and golden brown, turning frequently with a palette knife.

3. Season with salt and a few grindings of black pepper, then transfer the potatoes to a heated bowl or dish and serve at once, sprinkled with parsley if you like.
(serves 4)

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