Batata Harra With Ras El Hanout Recipes

BATATA HARRA WITH RAS EL HANOUT

Steps:

• 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....

RAS EL HANOUT ROASTED POTATOES

Steps:

• 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.