A filling potato accompaniment to grilled meat or fish, Portuguese Potatoes are ideal to serve at an informal dinner.
3 large potatoes, peeled
1 teaspoon salt
2 tablespoons olive oil
1 medium-sized onion, finely chopped
1 garlic clove, crushed
14 oz. canned peeled tomatoes
Place the potatoes in a large saucepan. Pour over enough water just to cover and add the salt. Place the pan over high heat and bring the water to the boil. Reduce the heat to moderately low and cook the potatoes for 10 minutes. Remove the pan from the heat and drain the potatoes in a colander. Slice the potatoes and set aside.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the tomatoes with the can juice to the pan and cook for 5 minutes, stirring occasionally.
Stir in the potato slices. Increase the heat to high and bring the mixture to the boil. Reduce the heat to low, cover the pan and cook for 10 to 15 minutes or until the potatoes are tender.
Remove the pan from the heat. Spoon the mixture into a warmed serving dish and serve at once. m