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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.

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  • 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)


Servings 3
Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

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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