Moroccan Oven Roasted Sesame Potatoes Recipes

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MOROCCAN SESAME POTATOES



Moroccan Sesame Potatoes image

Harissa, a spicy sauce popular in northern Africa, gives these potatoes a bit of a punch. I found Harissa with the ethnic items at Whole Foods, but you can also get it at African specialty markets or make your own with Recipe #10251.

Provided by JelsMom

Categories     Potato

Time 55m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb baking potato
1 1/2 teaspoons harissa
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1 -2 tablespoon sesame seeds
1/2-1 teaspoon fresh lemon juice
1/2 teaspoon flaked sea salt

Steps:

  • Preheat oven to 375°F.
  • Peel potatoes and cut into large chunks. In small bowl, combine harissa, olive oil, salt, and sesame seeds.
  • Toss potatoes with with harissa mixture until evenly coated.
  • Spray baking sheet with non-stick cooking spray (or line with non-stick foil).
  • Arrange potatoes in single layer on baking sheet.
  • Bake 20-25 minutes, turn, and bake 15-20 minutes until potatoes tender and lightly browned.
  • Squeeze fresh lemon juice over potatoes and sprinkle with flaked sea salt.

MOROCCAN OVEN ROASTED SESAME POTATOES



Moroccan Oven Roasted Sesame Potatoes image

I decided to to make this with some potatoes I needed to cook, as well as some harissa I had and a huge bag of sesame seeds that begged using. It's quite enjoyable with just a little spiciness. Goes great plain, with more harissa, ketchup, or a little yogurt dip.

Provided by PalatablePastime

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs potatoes, scrubbed (I used russets)
1 tablespoon harissa
2 tablespoons olive oil
1 1/2 teaspoons coarse sea salt (I used the coarse type)
1 tablespoon sesame seeds
1/4-1/2 lemon

Steps:

  • Preheat oven to 375F.
  • Peel the potatoes if you like, but as long as they are well scrubbed, they give a nice earthy taste if you leave them on.
  • Cut the potatoes into chunks about 1-inch large across.
  • Place the chunks into a bowl and add harissa and toss until potatoes are evenly coated.
  • Add olive oil and toss again.
  • Sprinkle potatoes with salt and sesame seeds and toss one more time.
  • Spread foil on a large baking sheet and oil lightly (foil helps with clean-up later).
  • Place seasoned potato chunks on baking sheet in a single layer.
  • Bake potatoes at 375F for 30 minutes, then using spatula, turn potatoes so that the other side can cook, and bake 15 minutes more or until potatoes are tender and deep golden.
  • Squeeze lemon over potatoes before serving.
  • Serve at once.

MORROCAN-SPICED ROASTED VEGETABLES



Morrocan-Spiced Roasted Vegetables image

Categories     Vegetable     Side     Roast     Vegetarian     Dinner     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 10

2 pounds shallots, halved (or quartered if large)
4 tablespoons olive oil
4 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
4 large red bell peppers, cut into 1/2-inch-thick strips
2 pounds sweet potatoes, peeled and cut into cubes
1 tablespoon coarse salt
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 stick unsalted butter, cut into bits

Steps:

  • Preheat oven to 375°F. Toss shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes. Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow (1-inch-deep) baking pans. Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.

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