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Are you a spicy food fan? I certainly am!
So, I was super excited when my most recent Try The World box arrived with a beautiful bottle of Piri Piri sauce - a Portuguese specialty.
This particular sauce has a lovely, warm heat, beautifully complemented with a zingy hit of vinegar - perfect to take a roasted potato dish from everyday to amazing! I find it to have a more delicate and complex flavor than typical hot sauces and is great for adding heat without overpowering the dish with too much vinegar. Perfect for adding heat to everything from burritos, to rice, to sandwiches, to potatoes, it has become a staple in my kitchen.
Anyway, back to those potatoes! The secret to their amazing texture is a two-part cooking process - they get a partial cook in boiling water, then finish by roasting in the oven. This process, while not necessarily the quickest, is well worth it, as it creates that lovely, tender inside, with a crispy outside. Divine!
Spicy, zingy, crunchy on the outside yet tender in the middle - these Portuguese inspired Piri Piri Potatoes make the perfect, satisfying side dish.
Yield:4 as an appetizer or side 1x
2pounds small to medium red or gold potatoes, peeled. Look for potatoes that are all similar in size, so they cook at the same rate.
Salt and pepper to taste
2 tablespoons (or more) Piri Piri sauce, plus additional for garnish (If you don’t have Piri Piri on hand, Sriracha, or even Tabasco, would be tasty.)
3 to 4 tablespoons olive oil, or enough to generously coat the potatoes
Chopped olives, such as Kalamata, for garnish
Chopped parsley, for garnish
Coarse sea salt, for garnish
Pre-heat the oven to 400 degrees fahrenheit, and place a large roasting pan or baking sheet in the oven to heat.
Boil the peeled potatoes in salted water until just barely tender, about 10 minutes. You should get a little resistance when you pierce them with a sharp knife.
Drain the potatoes, tossing them around the colander a bit to rough them up.
In a large bowl, toss the potatoes with salt and pepper to taste, and the Piri Piri sauce. Feel free to toss them around with gusto! The more roughed up they are, the more crispy bits you’ll get when you roast them.
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