Dairy Free | Gluten-Free | Potatoes |
These spicy roasted potatoes are so easy to make! Seasoned with peri peri, they are a taste explosion!
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Last Updated on April 28, 2022 by Betty Davies
Add some spice to your roasted potatoes with this Portuguese inspired recipe. These peri peri (piri piri) roasted potatoes are simple and easy to make and pack a punch in the flavor department. If you love all things Nando’s, you are going to adore this delicious and spicy potato side dish.
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If you are lucky enough to have a Nando’s restaurant near you, then you will know and love the flavor of these peri peri roasted potatoes, and if you want to know what all the fuss is about, then you have got to try these!
Bold and spicy, this Portuguese inspired potato side dish is a wonderful way to add some flavor to your plate. Seasoned with peri peri (also known as piri piri), they come together quickly and easily and have perfectly crispy edges and soft and fluffy middles.
If you are looking to mix things up, this is one tasty way to do it!
Be sure to try my Parmesan Crusted Roasted Potatoes and Roasted Turmeric Potatoes too!
Why you will love this recipe!
- Easy: This is a super simple recipe and really takes no more effort than if you were making regular roasties.
- Simple ingredients: You only need 3 ingredients to make this recipe, so you really have no excuses!
- Dietary info: These peri peri roasted potatoes are gluten-free, dairy-free and vegan.
Ingredients
- Potatoes: The best roasted potatoes are made with starchy potatoes like Russets or Yukon Gold. The edges get nice and crispy and the middles remain soft and fluffy.
- Oil: Use a high heat neutral flavored oil to roast your potatoes. Canola, vegetable or avocado oil all work well.
- Peri Peri seasoning: I used Nando’s Peri Peri seasoning for this recipe, but you can use any brand from your local store.
How to make Peri Peri Roasted Potatoes
Be sure to scroll down for the full recipe!
- Par-boil the potatoes and toss with the oil and seasoning (photo 1).
- Place in a hot oiled cast iron skillet or roasting pan (photo 2).
- Roast until golden brown and crispy (photo 3).
Recipe Variations
These peri peri potatoes are a super simple recipe! Rather than oven baking, you can air fry them at 400F for 20 minutes, tossing halfway. Rather than use starchy potatoes, you can also make this recipe using waxy varieties like baby, fingerlings or reds.
Frequently Asked Questions
What is peri peri seasoning?
Peri peri seasoning is a blend of spices and herbs including paprika, onion and garlic powder, cayenne, ginger, coriander, oregano and parley with a little sugar. It’s delicious on these roasted potatoes, but is great rubbed on chicken and steaks too.
Are they spicy?
These potatoes do have a spicy kick to them. If you are sensitive to heat you can half the amount of peri peri seasoning used. The seasoning can also be found in mild or hot, so use mild if you are sensitive to heat. If you want to kick up the heat, you can add in a little extra cayenne.
Do you have to use a cast iron skillet to make roasted potatoes?
More often than not, I use my cast iron skillet to roast potatoes. You can get it super hot before you add in the potatoes so that they get super crispy edges. if you don’t have a cast iron skillet, you can use a baking sheet or roasting tin, you can roast them on foil so that the clean up is super easy.
Serving Suggestions
These peri peri roasted potatoes are seriously good served by themselves with aioli for dipping – my guilty pleasure! They work great alongside chicken dishes, but can easily be served up in place of your regular roasties. Try them with:
Make Ahead, Storage and Reheating
Roasted potatoes shouldn’t be prepped too far in advance, as they can start to discolor. Once cooked though they are easily reheated. They will keep well for 2 to 3 days in an airtight container in the fridge and you can reheat them in the oven at 400F for 10 minutes to get them nice and crispy again.
Recipe Notes and Tips
- Cut the potatoes into similar sized chunks so that they cook evenly.
- Parboil the potatoes in salted water. Start them in cold water and bring them up to the boil so that they cook through.
- Don’t over boil the potatoes, they should be fork tender but not falling apart.
- Let the potatoes steam a little once you have drained them, this helps with those crispy edges.
- For best results, the cast iron skillet should be preheated before adding the potatoes in.
These Portuguese style peri peri roasted potatoes are a sure fire way to add some flavor to your plate. Super versatile and so easy to make, these are a must have!
More Potato Side Dishes
- Creamy Cajun Potato Salad
- Air Fryer Mashed Potato Balls
- Red Skinned Mashed Potatoes
- Smashed Fingerling Potatoes
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Peri Peri Roasted Potatoes
These spicy roasted potatoes are so easy to make! Seasoned with peri peri, they are a taste explosion!
Print Pin Rate
Course: Side Dish
Cuisine: Portuguese
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 6 servings
Calories: 311kcal
Author: Betty Davies
Equipment
Cast Iron Skillet (or baking sheet or roasting pan)
Ingredients
- 3 pounds potatoes Russet or Yukon Gold
- 6 tablespoons oil (divided) canola, vegetable or avocado
- 2 tablespoons peri peri seasoning
Instructions
Peel the potatoes and cut into chunks. Place in a large pot of cold salted water.
Bring the potatoes to a boil and cook til fork tender but not falling apart.
Drain and let the potatoes steam for 5 to 10 minutes.
Preheat the oven to 400F. Add 2 tablespoons of oil to a large cast iron skillet or roasting pan and place in the oven to preheat.
Place the parboiled potatoes in a large bowl with 4 tablespoons (¼ cup) of oil and the peri peri seasoning. Toss to coat the potatoes.
Add the potatoes to the hot oil in the skillet (be careful!) and roast for 40 to 50 minutes, flipping halfway, til golden brown and crispy.
Notes
- Cut the potatoes into similar sized chunks so that they cook evenly.
- Parboil the potatoes in salted water. Start them in cold water and bring them up to the boil so that they cook through.
- Don’t over boil the potatoes, they should be fork tender but not falling apart.
- Let the potatoes steam a little once you have drained them, this helps with those crispy edges.
- For best results, the cast iron skillet should be preheated before adding the potatoes in.
- If you don’t like things too spicy, you can half the amount of peri peri seasoning.
Nutrition
Calories: 311kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 15mg | Potassium: 1017mg | Fiber: 7g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 45mg | Calcium: 106mg | Iron: 4mg
