Spicy Roasted Potatoes using Portuguese Peri Peri Infused Olive Oil Blend

Golden potato wedges, crackly edges, and a dusting of smoked paprika come together with onion, garlic, and parsley for a side dish that feels bold and satisfying. The Portuguese Peri Peri Infused Olive Oil Blend brings garlic, African Bird’s Eye chile, citrus, and smoky spice into every corner of the pan, so the potatoes roast up with real flavor in every bite. It’s the kind of dish that works for weeknight dinners, cookout plates, and easy entertaining alike.

Garden Infuzions

Spicy Roasted Potatoes using Portuguese Peri Peri Infused Olive Oil Blend

Crispy roasted potatoes with smoky peri peri heat, garlicky depth, and bright citrusy lift make an easy side that wakes up dinner fast.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 people

Course: Appetizers, Side Dishes

Cuisine: Fusion Cuisine, Mediterranean, Portuguese

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 1/2 pounds Yukon Gold potatoes cut into 1-inch wedges
• 3 tablespoons Portuguese Peri Peri Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon fresh lemon juice

Equipment

• 1 Large mixing bowl For tossing the potatoes
• 1 Sheet Pan Large enough to hold the potatoes in one layer
• 1 sheet Parchment paper For easy cleanup
• 1 Spatula For flipping during roasting
• 1 set Measuring spoons For the oil and seasonings

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Place the potato wedges in a large bowl and pat them dry if needed so they roast instead of steam.
3. 3. Add the Portuguese Peri Peri Infused Olive Oil Blend, olive oil, kosher salt, smoked paprika, garlic powder, onion powder, and black pepper. Toss until the potatoes are evenly coated.
4. 4. Spread the potatoes on the sheet pan in a single layer with a little space between each wedge.
5. 5. Roast for 20 minutes, then flip the potatoes with a spatula.
6. 6. Roast for 15 to 20 minutes more, until the potatoes are deeply golden and crisp on the edges.
7. 7. Transfer the potatoes to a serving bowl and toss with parsley and lemon juice.
8. 8. Serve hot right away.

Notes

For the crispiest result, make sure the potatoes are dry before seasoning and keep them in a single layer on the pan. If you like more heat, add an extra pinch of smoked paprika or a little more peri peri blend before roasting. The lemon finish is optional but gives the potatoes a bright pop that pairs nicely with the smoky spice.

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Recipe Tips

• Cut the potatoes into even wedges so they roast at the same pace.
• Don’t crowd the pan; a little space helps the edges turn crisp.
• For extra color, finish with a few minutes under the broiler, watching closely.

Serving Suggestions

Serve these potatoes with grilled meats, roasted fish, or a simple salad for an easy plate that feels complete. They also work well alongside burgers, skewers, or a weekend brunch spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan in a hot oven or air fryer so the edges can crisp back up.

Variations

Try adding bell peppers and red onion for a more colorful roast, or finish the potatoes with crumbled feta and fresh parsley for a brighter plate. You can also swap in sweet potatoes for a softer, sweeter version.

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