Batata Harra With Ras El Hanout
photo by Lavender Lynn
- Ready In:
- 1 kg potatoes, peeled, cut into 2cm chunks or 1 1/4 lbs potatoes, cut into 3/4 inch chunks
- 2 red bell peppers, cut in 2cm pieces (3/4 inch)
- 12 garlic cloves, peeled
- 20 g coriander, chopped coarsely or 2/3 ounce coriander
- 2 teaspoons ras el hanout spice mix
- 3 tablespoons olive oil
- 2 teaspoons flaked sea salt
- 2 teaspoons crushed dried red chilies
- 1 lemon, juice and zest of
- Plunge the potatoes in a pan of boiling water for five minutes. Drain and leave to cool.
- Mix the oil, salt and ras el hanout in a large bowl. Toss the potatoes in the mixture and tip it all out into a baking dish or tray. Stick this in the oven at 220C for 15 minutes.
- Remove from the oven and add the peppers, garlic and chilli flakes. Mix it up a bit and return to the oven for 25-30 minutes, until the potatoes are nicely browned and the peppers are starting to blacken around the edges.
- Finally, tip everything back into the bowl you used for the oil. Add the coriander, lemon juice and zest, stir it all through and serve it warm as a side dish, a starter, an alternative to falafels, a bowl of finger food to share during the football….
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Another winner of a recipe! Loved, loved, loved these potatoes -- just the right amount of spice -- not too hot, just earthy, fragrant spices that make these potatoes addictive. I used the lemon zest and juice; however, I think next time, I would leave off the lemon juice as I prefer to be able to taste each individual spice in this wonderful spice mix. Made for PRMR, July, 2013.