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–+ servings
Portuguese Peri Peri Infused Olive Oil Blend 250ml bottle
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
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Appetizers, Side Dishes
Cuisine: Fusion Cuisine, Mediterranean, Portuguese
Ingredients Equipment Method Notes

Ingredients
  

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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