Great recipe Bethie. Thank you so much for sharing this lovely recipe. We really enjoyed this tasty dish. My oven tends to run hot, so everything turns out darker and a little crisper. That didn't effect these tasty potatoes in anyway. Made for Best of 2013 Tag Game.
Total yum factor here. I had breakfast for lunch yesterday and these potatoes were the high point by a mile. The humble turkey bacon and egg were honored to be on the same plate with this delicious "side" dish. It's a star.
Very delicious! I used a homemade ras el hanout and served the potatoes with Mirj's cumin meatballs and a simple side salad. We were low on provisions due to snow but luckily I had plenty of potatoes on hand! This would be yummy for breakfast with a dollop of yogurt! Made for Recipe Swap #83 in Australian forum.
Prepared this as side dish for dinner.<br/>I used small unpeeled young potatoes (preecooked as described) and I added to the recipe 1 zucchini diced (same size as potatoes). <br/>Precooking the potatoes is very important: in this was the potatoes were really through, the skin dud not burn and we fully enjoyed the the full flawor of the spices.<br/>I used a wide tray, in order to let evaporate the juice of the zucchini.<br/>Thanks a lot for this recipe, we really this dish very much!
We loved these potatoes. Great flavor without being overwhelming. I was shorter on time, so I quartered my potatoes for faster cooking. I used a homemade ras el hanout. I wasn't sure how much olive oil to use, so decided on approx 2 T which worked well. Made for Famly Picks ZWT9 for the Soup-A-Stars team
Delicious! Just the right amount of spice in addition to the freshness of the garlic and lemon juice. DH loved them as well. So easy to make -- just need your own version of ras el hanout which I found here on the website. Will definitely make these potatoes again very soon. Made for ZWT9.
Really wonderful way to do roasted potatoes. The ras el hanout was the bomb!
Used homemade Ras al Hanout, this was so good! I did quarter the potatoes. Made for ZWT 2013 by team Hot Stuff. Thanks!