Vegan Piri Piri potatoes with a piri piri mayo {Portugal}

I was really lucky to have travelled a fair bit as a child. One of my all time favourite holidays was to Portugal which we used to visit annually. I love Portugal for its warm weather, beautiful beaches, friendly people and delicious food. Especially visiting the Algarve with kids which has become one of our favourite places to holiday. I’m vegetarian now but I used to love the taste of Piri Piri. The heat and spice of this delicious Portuguese dish which is usually associated with chicken. We have started making this really simple vegan piri piri potatoes dish at home which is so reminiscent of those childhood holidays. And with a calming piri piri mayo on the side it’s the perfect starter or accompaniment to a main course.

Ingredients

We use large red chillis but if you want it to be more authentic and fiery you can use red bird eye chillis. This will up the chilli powder strength to a hotter one.

• 1 red bell pepper
• 1 1/2 tsp chilli powder
• 3 cloves garlic
• 1 tsp paprika
• 2 fresh red chillis
• 1 tsp ground black pepper
• 100 mls olive oil
• 1 pich salt
• 20 new potatoes
• 1 pot vegan mayonnaise

What to do to make vegan Piri Piri potatoes with a piri piri mayo {Portugal}

• Halve and then boil the potatoes in their skins for 10 minutes in water with a pinch of salt.
• While the potatoes are cooking put the pepper, chillis, garlic, chilli powder, paprika, black pepper and the oil into a blender and blend until smooth.
• Mix a tablespoon of the piri piri sauce mix from above with a vegan mayo.
• Drain the potatoes and take the rest of the piri piri sauce and mix it in to the potatoes, taking care to ensure they are well covered.
• Allow the potatoes to marinate for 20 minutes.
• Place a small amount of oil to a frying pan and add the piri piri covered potatoes.
• Cook for 5 – 10 minutes until the skin goes crispy with sauce.
• Serve with the piri piri mayo on the side to dip in to and enjoy.

The piri piri sauce we make can be used on any number of other dishes. Such as tofu or green beans for example. But I love the way it coats the potatoes and frying them at the end to crisp them up makes them even tastier.

My favourite way to serve them is with a sprinkling of spring onions.

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