Moroccan Spiced Roast Potatoes
photo by AZPARZYCH
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
3
ingredients
- 907.18 g potatoes, suitable for roasting
-
For the spice paste
- 4 fresh garlic cloves
- 4.92 ml ground cumin
- 2.46 ml salt
- 2.46 ml cracked black pepper (not ground)
- 9.85 ml lemon juice
- 19.71 ml olive oil
directions
- Mince/crush the garlic and set aside in a bowl.
- Add the other spice paste ingredients and mix.
- Cover and leave for at least an hour before using, for the flavours to blend.
- After 30 minutes, preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a slightly higher temperature).
- Peel and quarter the potatoes (cut larger potatoes into smaller chunks).
- Simmer them in a pan of boiling water for 5-6 minutes.
- Drain the potatoes and gently shake them in the pan to roughen the edges (this produces crispy roasties!).
- Put the potatoes in a roasting tray. Add the spice paste and toss to coat the potatoes completely.
- Bake for 30 minutes, or until done, turning halfway through cooking.
- Serve hot and enjoy!
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Reviews
-
These spuds tasted good and were a good accompaniment to my lamb chop dinner. I had to raise the oven temp to 350-degree F {plus my oven runs +25-degrees hot} and roast for a solid hour to get them to crisp. Also, they were not as full-flavored as I was expecting. I think next time I'd like to cut the potatoes into smaller pieces and use only 1 to 1/2 lbs for this spice mixture in a hotter oven. Great flavor! Thanks! [Made & Reviewed for Everyday is a Holiday Tag]
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RECIPE SUBMITTED BY
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