Potatoes with Cebolada (Portuguese Spicy Onion Sauce)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
223 kcal
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Cuisine
Portuguese
Potatoes with Cebolada (Portuguese Spicy Onion Sauce)
Description
This dish begins by boiling cubed potatoes gently in water until fork tender. The potatoes’ even cooking is aided by starting them in cold water. Separately, the spicy onion sauce, known as Cebolada, is prepared by gently frying sliced onions and garlic in olive oil until soft. Seasonings including salt, paprika, and Portuguese hot pepper paste (pimenta moída) are added to build a smoky, spicy base.
White wine is added and simmered with the onions until fully cooked down, resulting in a richly flavored sauce with a slightly thick consistency. Freshly chopped parsley is stirred in for herbaceous brightness. The cooked potatoes are drained and combined with the sauce before serving.
The dish balances the potatoes’ mildness with a lively, peppery sauce rich in onion and garlic flavor. It works well as a side dish or a vegetarian main when paired with salads or simple protein dishes. Adjusting the amount of pepper paste tailors the spice level.
Ingredients
- 1 ½ to 2 lbs potato cut into large cubes
- 4 onion sliced, large
- 6 garlic sliced thinly, cloves
- 4 tablespoon black pepper Portuguese hot pepper paste, pimenta moída
- ½ cup white wine
- ¼ cup parsley (chopped)
- 2 tablespoon paprika
- 1 teaspoon salt (or to taste)
- 4 tablespoon olive oil
Instructions
- In a large pot, add potatoes and enough water to cover them by about 2 inches. Putting the potatoes in the water before it boils allows them to cook more evenly. Bring to a boil on medium-high and cook until the potatoes are cooked through (fork tender), approximately 10 - 15 minutes.
- In the meantime, in a large frying pan add the olive oil and sauté the onions and garlic until softened.
- Add in the salt and paprika. Sauté for 1 minute. Add in the hot pepper paste and continue cooking for another minute.
- Add the wine and bring to a simmer until the onions are fully cooked. If you prefer the sauce more watery, add in more wine or a few tablespoons of water until desired consistency.
- Stir in the fresh chopped parsley. Season the sauce to taste, add more hot pepper paste for more spice and/or salt as desired.
- Once the potatoes are cooked through (fork tender), drain and return to the warm pot. Set aside for a minute until potatoes dry.
- Add the potatoes to a serving platter and top with the onion sauce.
- Garnish with more parsley. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 630mg | 26% |
| Potassium | 644mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 42mg | 47% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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