Spicy, zingy, crunchy on the outside yet tender in the middle – these Portuguese inspired Piri Piri Potatoes make the perfect, satisfying side dish.
- 2 pounds 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.
- Toss the potatoes with the olive oil.
- Remove the hot roasting pan or baking sheet from the oven, and carefully pour the potatoes into the pan, distributing in a single layer. Pour any oil or other goodies from the bowl over the potatoes.
- Roast in the hot oven, flipping the potatoes half way through, until golden, with wonderful crunchy bits on the outside, and a soft and tender texture on the inside, 30 to 40 minutes.
- Place the potatoes on a serving dish, and garnish with olives, parsley, coarse sea salt, and extra Piri Piri sauce.
Dress these potatoes with some chopped olives and parsley, maybe some coarse sea salt, and an extra drizzle of Piri Piri, and enjoy the flavors of Portugal!
- Category: Appetizer
- Cuisine: Portuguese inspired