Ingredients for Batata Harra With Ras El Hanout
- 1 kg potatoes, peeled and roughly chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1/4 cup fresh coriander, chopped
- 2 tsp ras el hanout spice mix
- 1/2 cup olive oil
- 1 tsp flaked sea salt
- 1/2 tsp dried red chilies (red pepper flakes)
- juice of 1 lemon and zest of 1/2 lemon
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How to Make Batata Harra With Ras El Hanout
- Boil 1 kg potatoes (peeled and roughly chopped) in salted water for 5 minutes. Drain and let cool.
- In a large bowl, whisk together 1/2 cup olive oil, 2 tsp ras el hanout, 1 tsp salt.
- Add the cooled potatoes to the bowl and toss to coat evenly.
- Spread the potatoes in a single layer on a baking sheet.
- Bake at 220°C (425°F) for 15 minutes.
- Remove from oven and add 1 red bell pepper (chopped), 2 cloves garlic (minced), and 1/2 tsp red pepper flakes. Toss gently.
- Return to the oven and bake for 25-30 minutes, or until potatoes are golden brown and peppers are slightly charred.
- Remove from oven and stir in 1/4 cup chopped fresh coriander, juice of 1 lemon, and zest of 1/2 lemon.
- Serve warm as a side dish, starter, or snack.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
5g
Carbs
11g
