Ingredients for Ras El Hanout Roasted Potatoes
- White Potatoes
- 1 lemon, juiced
- Garlic Cloves
- Ras El Hanout Spice Mix
- Olive Oil
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How to Make Ras El Hanout Roasted Potatoes
- Preheat your oven to 425°F (220°C/Gas Mark 7).
- Peel and cut 1.5 lbs of potatoes into 1-inch thick wedges.
- Boil the potatoes in salted water until tender but still firm to the bite (al dente), about 8-10 minutes. Drain well.
- While the potatoes boil, prepare the dressing: In a small bowl, whisk together the juice of 1 lemon, 2 cloves minced garlic, 2 tablespoons of Ras El Hanout, 2 tablespoons olive oil, and 1/2 teaspoon salt.
- In a large bowl, toss the par-boiled potatoes with the Ras El Hanout dressing, ensuring they are evenly coated.
- Spread the potatoes in a single layer on a large baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
- Serve immediately and enjoy the fragrant magic of Morocco!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
5g
Fat
0g
Carbs
9g