Portugese Potatoes

• 10 whole Medium-Sized Potatoes, Peeled And Chunked
• 1/4 cups Olive Oil
• 2 teaspoons Fresh Dill (you Can Use Dried In A Pinch)
• 2 Tablespoons Portugese Hot Pimento Paste (it's Actually A Sauce)
• 4 cloves (Large) Garlic, Minced
• 1/2 teaspoons Pepper Or To Taste
• 1 teaspoon Salt, Or To Taste
• 1 teaspoon White Wine Vinegar

1. 1. Peel and cut potatoes into medium chunks and place in a large mixing bowl. Toss with olive oil to coat and place in a baking pan. I use a Pampered Chef stone bar pan so that they develop a nice crust. Bake at 450u0b0F, turning the potatoes over until they are evenly browned and crispy.
2. 2. In a small bowl, combine the rest of the ingredients. Taste the sauce after the addition of salt and vinegar and adjust seasonings to your own taste.
3. 3. When potatoes are evenly brown and crispy (you still want them tender in the middle), remove from the oven and place in a large serving bowl.
4. 4. Now for the important part. Time your meal so that you are ready to eat as soon as you take these out of the oven.
5. 5. Pour sauce over potatoes and toss to coat.
6. 6. Serve and enjoy. We have been known to polish off an entire bowl of these between the 2 of us, and they do give a little kick!

potatoes, ubc, fresh dill, a sauce, garlic, pepper, salt, white wine vinegar

Taken from tastykitchen.com/recipes/sidedishes/portugese-potatoes/ (may not work)