Piri Piri Chicken with Crispy Potatoes

• 5 Fresno or red jalapeño chiles, stemmed and chopped
• 3 dried piri piri chiles or chiles de árbol, stemmed
• 3 garlic cloves, crushed
• One 2-inch piece of peeled fresh ginger, coarsely chopped
• 1/2 cup cilantro leaves, plus small sprigs for garnish
• 2 tablespoons distilled white vinegar
• 1 shallot, chopped
• 1/2 teaspoon sweet smoked paprika
• 3/4 cup extra-virgin olive oil

Kosher salt

Pepper

• 3 1/2 pounds skin-on, bone-in chicken pieces
• 2 pounds baking potatoes, peeled and cut into 1-inch-thick wedges

Lemon wedges, for serving (optional)

1. In a food processor, puree the fresh and dried chiles with the garlic, ginger, 1/2 cup of cilantro, the vinegar, shallot, paprika and 1/2 cup of the olive oil until smooth. Season with salt and pepper. Reserve 1/2 cup of the piri piri marinade. In
2. How to Make a Roasting Rack
3. Preheat the oven to 450° with the racks set in the upper and lower thirds. Set a wire rack over a large rimmed baking sheet.
4. Transfer the chicken to the prepared baking sheet; discard the marinade. Season with