@tomas
Lisbon born, Brooklyn based. I will find an excuse to put piri-piri on it.
3 recipes
Spatchcocked, marinated overnight, and roasted hot. The sauce is worth making double — it keeps for two weeks and improves everything it touches.
Every Portuguese family has a slightly different ratio. This is my mother's: more potato than most, which makes them fluffy rather than dense.
Bought puff pastry, homemade custard. Purists will object; they can spend their Saturday laminating and I will eat mine warm at 4pm.