Piri-Piri Chicken with Tandoori Potatoes and Green Beans

Piri-Piri Chicken with Tandoori Potatoes and Green Beans

Boomer Gold

Piri-Piri is the Portuguese name for African birds-eye chilis, and can be used to describe both the chili as well as the sauce made from it.

This recipe calls for pre-cooked potatoes, so to save you time at the beginning of the week you can boil a bag’s worth ahead of time and store them in an air-tight container in the fridge to use for lunches and dinners throughout the week.


Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy


Preheat oven to 400 °F.


In a blender combine chillies, garlic, onion, oil, cilantro, vinegar, basil, oregano, sugar, paprika, salt, and lemon juice. Blend until well combined.

Place chicken legs on a parchment lined sheet tray and pour blended sauce over chicken. Make sure chicken is evenly coated.

Place chicken in oven and set timer for 20 minutes.

Make tandoori sauce for potatoes. In a bowl combine yogurt, garlic, chili powder, ginger, coriander, cumin, garam masala, lemon zest, and juice.


Boil potatoes for 25 minutes. Strain and allow to cool slightly. Once cool to the touch, press down on each potato so they flatten, but still stay intact. You can do this by using a spatula, wine bottle, or glass (anything that has a wide, flat bottom).


Line a baking sheet with parchment paper. Brush half the tandoori sauce on the parchment. Place smashed potatoes on the sheet pan and coat with additional tandoori sauce. Reserve any leftovers to serve at the table.

Once the chicken has cooked for 20 minutes, place potatoes in the oven. Once 10 minutes has passed, toss green beans in oil, salt, and pepper. Place it on top of potatoes.

Place tray back in the oven for another 20 minutes, or until chicken has reached an internal temperature of 175 °F.

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