Batata Harra With Ras El Hanout

Name: Batata Harra With Ras El Hanout
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1 kg potatoes, peeled, cut into 2cm chunks or 566.99 g 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 18.90 g coriander; 9.85 ml ras el hanout spice mix; 44.37 ml olive oil; 9.85 ml flaked sea salt; 9.85 ml crushed dried red chilies; 1 lemon, juice and zest of

Submitted by Annacia

"This recipe says "by Martin". Here's what Martin says: "What could possibly be better than good old British chips? Try this. It makes the humble chip seem dowdy and pale. Maybe it’s over familiarity that’s making me cheat on our national dish. Batata Harra is like the dashing foreign exchange student who turns up at school, blows smoke in your face and instantly gets off with the girl you’ve been lusting after since the summer before last. Chips can’t be expected to compete with that. As if it possibly needed to get any more exotic and unchiplike, this recipe adds ras el hanout – a random, fragrant Moroccan spice mix – to the equation. The ras el hanout I used was the genuine article, kindly sourced from Marrakech by Kim, but unless you’re off to Morocco on holiday soon you might have to settle for the supermarket version. It’ll still be nice." I think that I like Martin. It's out of: Kittsy's Cookbook"

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photo by Lavender Lynn

Ready In:: 55mins
Ingredients:: 9
Serves:: 6

ingredients

1 kg potatoes, peeled, cut into 2cm chunks or 566.99 g 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 18.90 g coriander
9.85 ml ras el hanout spice mix
44.37 ml olive oil
9.85 ml flaked sea salt
9.85 ml crushed dried red chilies
1 lemon, juice and zest of

directions

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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Reviews

Great collection of flavors combined with potatoes. I added some green peppers along with the red peppers. This made a great side to our spicey Vietnamese steak. Made for ZWT9 for Hot Stuff.

Lavender Lynn
Made this and a similar recipe for dinner last night and we loved them both, so the consensus is - ras eh hanout and roast potatoes is da bomb!

evelynathens
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.

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