Potatoes with Cebolada
In Portugal, potatoes covered with a velvety, sweet-spicy onion sauce are a national treasure. Although they aren’t traditionally prepared on a grill, you can still put your barbecue to work. Grill the potatoes, instead of boiling or frying, and use the convenient side burner (or your kitchen stove) to make the onion topping. You can use yellow cooking onions, Spanish onions, or white onions here.
Ingredients
- 1 kg cooked yellow-fleshed potatoes, sliced into ¼" thick rounds
- ⅓ cup extra-virgin olive oil, divided
- ½ tsp salt, divided
- 4 cups thinly sliced onions (roughly 2 large onions)
- 6 cloves garlic, thinly sliced
- 1 tbsp sweet paprika
- 1-2 tbsp chili paste (Portuguese pimento moida or other chili paste)
- ⅔ cup dry white wine
- 2 tbsp chopped fresh parsley
Instructions
- Cut a double-thickness length of heavy-duty foil to 24" long; fold in half crosswise. Unfold foil; mound potatoes on one side, close to the fold. Drizzle with 2 tbsp of the olive oil and sprinkle with ¼ tsp of the salt. Fold foil over; fold in sides and seal to form packet.
- On side burner of grill, heat a large, deep skillet over medium-high heat. Add remaining olive oil. Once the oil is shimmering, add onions. Cook, stirring often, until golden, about 12 minutes. Add garlic, paprika, and remaining ¼ tsp salt. Cook, stirring, until fragrant, about 1 minute.
- Add chili paste and wine, scraping up any brown bits. Reduce heat to medium-low and simmer, stirring occasionally, until onions are very soft and liquid is almost evaporated, about 5 minutes.
- Meanwhile, pre-heat grill to medium-high (or cook on lit burners next to Spatchcocked Piri-Piri Chicken). Grill packet, turning once, until hot, about 20 minutes. Carefully open packet and transfer to platter. Top with onion sauce and parsley.
Notes
TIP: If you don’t have leftover cooked potatoes to use for this recipe, boil potatoes in salted water until fork-tender, drain, and let cool slightly.
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