Batatas No Forno Com Tomate-Roasted Seasoned Potatoes

By amaliana

"To add a boost of flavor to these crisp-skinned potatoes, drain off 1/4 cup pan juices from your main dish(such as pork roast) and brush on potatoes instead of olive oil."

Ingredients

• 2 1/2 lb baking potatoes(about 5)
• 1 1/2 cups peeled, seeded and chopped tomatoes
• 1 cup dry white wine
• 1/2 cup water
• 1 clove garlic, minced
• 2 bay leaves
• 1 onion sliced
• 2 tbsp butter, softened
• 2 tsp Spanish Paprika
• 1/2 tsp salt
• Coarsely ground black pepper to taste
• 3 tbsp olive oil

Details

Servings 4

Preparation

Step 1

Peel potatoes; halve lengthwise and cut each half into 4 wedges. Arrange potatoes in single layer on greased rack over foil-lined baking sheet.
Combine tomatoes, wine, water, garlic and bay leaves. Pour over potatoes, sprinkle with onions and dot with butter. Sprinkle with 1 tsp paprika, 1/4 tsp salt and pepper to taste.
Cover with foil and bake in 400F oven for 35 minutes, or until potatoes are not resistant when pierced with fork.
Increase heat to 425F, uncover and bake for 5 to 10 minutes, or until potatoes are tender and golden-brown. Add up to 2 tbsp water if potatoes are drying out. Turn potatoes over, brush with oil, sprinkle with remaining 1 tsp paprika, 1/4 tsp salt and peppper to taste. Cook for 5 minutes, or until golden-brown. Remove bay leaves and serve.