Ras El Hanut Roasted Potatoes
Ras el hanout or Rass el hanout (Arabic: رأس الحانوت raʾs al-ḥānūt [rɑʔs ælħɑːnuːt]) is a blend of spices from Morocco but also used in other countries in North Africa. The name is Arabic for “head of the shop” and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or stirred into rice.
- LABNEH SAUCE:
- 3 cups potatoes (I used baby gold yukon potatoes cut in halves.)
- 2 teaspoons ras el hanout
- 1/2 red chili flakes
- 1 1/2 teaspoons sea salt (divided)
- 2 teaspoons coarse ground pepper (divided)
- 4 tablespoons extra virgin olive oil
- 1 cup plain Greek yogurt
- Juice/Zest 1 large lemon
- 3 tablespoons fresh mint, chopped (divided)
Preparation time 15mins
Cooking time 35mins
Adapted from allyskitchen.com
Preheat oven to 425°F.
Put potatoes in a bowl and add ras el hanout, red chili flakes, 1 teaspoon salt, 1 teaspoon pepper and olive oil. Toss and blend. Spread out on a parchment-paper lined cookie sheet. Bake in a preheated 425°F oven for about 17 to 20 minutes. Remove and garnish with 1 tablespoon of chopped mint.
Labneh Sauce: Combine the yogurt, 1/2 teaspoon of salt, 1 teaspoon of pepper and the juice/zest of the lemon and blend. Refrigerate while potatoes are cooking. Serve with potatoes.
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