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 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 kg potatoes; 2 red bell peppers; 12 garlic cloves; 20 g coriander; 2 tsp ras el hanout spice mix; 3 tbsp olive oil; 2 tsp flaked sea salt; 2 tsp crushed dried red chilies; 1 lemon

Potatoes, red bell peppers and coriander baked in the oven for a Moroccan spice blend.

55 min · Serves 6 · Easy

Ingredients

1 kgpotatoes, peeled, cut into 2cm chunks; or 1 1/4 lbs potatoes, cut into 3/4 inch chunks
2 red bell peppers, cut in 2cm pieces (3/4 inch)
12 garlic cloves, peeled
20 gcoriander, chopped coarsely; or 2/3 ounce coriander
2 tspras el hanout spice mix
3 tbspolive oil
2 tspflaked sea salt
2 tspcrushed dried red chilies
1 lemon, juice and zest of

Method

Start cooking mode

Time: Prep 30 min · Cook 25 min · 55 min total
Difficulty: easy

1
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.
15 min
2
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.
30 min
3
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….