Peri Peri potatoes are roasted to perfection and coated in a deliciously aromatic Portuguese spice mixture that makes a great side dish to any dinner.
I stumbled into a potato phase when I started tracking macros a few years back.
To my surprise, they fit perfectly into my post-workout dinner and as someone who always prefers to eat her carbs rather than drink them, I loved how many of these little guys I could roast up and eat alongside whatever lean protein and vegetable I had planned for the meal.
This is a sponsored post written by me on behalf of Potatoes USA. All opinions are 100% mine.
We’ll get back to the potatoes in a second. Firstly…
Have you guys heard of the peri peri thing?
Per usual, living in suburban NY without fun places like Nando’s to try their famous peri peri sauce, I felt like the last person on the planet to get in on this delicious little spicy secret when Julie took Brandy and I there last fall in D.C.
I had listened to the two of them rave about Nando’s chicken with peri peri sauce for months (years even?) and I will say, it was worth the wait.
This spice mixture called peri peri that’s said to hail from Portugal is unlike anything you’ve ever tasted. A weird statement because if you look at the spice list on the recipe, I guarantee they’re all spices you’ve had before.
Peri peri, however, is a unique combination of pungent savory, spicy and even a few sweet spices along with citrus and while most recipes you see have it on meat of some sort, I decided it’d make a terrific coating for potatoes and roasted peri peri potatoes became a thing!
On my weekly BJ’s shopping list among other priorities such as their insanely cheap organic lettuce containers, pitas, coffee, yogurt and chicken sausage you’ll pretty much always find: “bag of baby potatoes” somewhere on there.
Along with being a very affordable starch, potatoes are incredibly nutrient dense. A medium sized potato (about 5.2oz) provides more potassium than a banana (with the skin on), 30% of your daily vitamin C and no fat, sodium or cholesterol in just 110 calories. It even has a bit of protein packed in there too at about 3g per serving.
After a workout, your body needs to refuel. You need protein to help rebuild muscles you just broke down and you need carbohydrates to refill the glycogen stores you just depleted. Carbohydrates are the primary fuel for your brain and important for optimal physical and mental performance.
With that in mind, it’s a no-brainer for me that I’d rather refuel with a complex carbohydrate like potatoes than a piece of sugar packed candy. Not to mention, a serving of potatoes goes a lot further from a satiety standpoint than a piece of candy does.
The other great part about potatoes is the variety to choose from! From Russet to fingerling to petite, you can definitely find one that works for you and they all boast the same nutrient profile.
No matter which you choose, make some roasted peri peri potatoes with them and refuel in a tasty way!
- 1.5 pounds small white, red and/or purple potatoes
- 1.5 tablespoons olive oil
- juice of 1/2 a lemon (about 1 tablespoon)
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cardamom
Preheat oven to 400°F on convection roast if you have that setting. Otherwise, 425°F.
Place potatoes, olive oil, lemon juice and all the spices in a large bowl. Toss until all the potatoes are well coated in the spice mixture.
Spread potatoes out into a single layer on a baking sheet and roast for 25 minutes, shaking the pan 1-2 times during roasting.
Remove from oven and serve hot.
Amount Per Serving: Calories: 193Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 583mgCarbohydrates: 34gFiber: 4gSugar: 9gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.