Ras El Hanout Roasted Potatoes
photo by The 500 Chef
- Ready In:
- Preheat the oven to 425F/220?C/Gas mark 7.
- Peel and cut potatoes in half and boil until ‘al dente’. Make a dressing by mixing the juice of one lemon, garlic and Ras El Hanout. In a hot oven, pre-heat oil in a baking tray.
- Once par-boiled, drain the potatoes in a colander and toss the potatoes to encourage a fluffy outer. Place the potatoes in a mixing bowl with the dressing and ensure that the potatoes are covered. Transfer the potatoes into the hot tray and roast for 25 minutes.
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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