Batata Harra with Ras El Hanout
this recipe says "by martin". here's what martin says: "what could possibly be better than good old british chips? try this. it makes the humble chip seem dowdy and pale. maybe it’s over familiarity that’s making me cheat on our national dish. batata harra is like the dashing foreign exchange student who turns up at school, blows smoke in your face and instantly gets off with the girl you’ve been lusting after since the summer before last. chips can’t be expected to compete with that. as if it possibly needed to get any more exotic and unchiplike, this recipe adds ras el hanout – a random, fragrant moroccan spice mix – to the equation. the ras el hanout i used was the genuine article, kindly sourced from marrakech by kim, but unless you’re off to morocco on holiday soon you might have to settle for the supermarket version. " i think that i like martin. it's out of: kittsy's cookbook
Ingredients
- potatoes
- red bell peppers
- garlic cloves
- coriander
- ras el hanout spice mix
- olive oil
- flaked sea salt
- dried red chilies
- lemon, juice and zest of
Preparation
- 1plunge the potatoes in a pan of boiling water for five minutes
- 2drain and leave to cool
- 3mix the oil , salt and ras el hanout in a large bowl
- 4toss the potatoes in the mixture and
- 5stick this in the oven at 220c for 15 minutes
- 6remove from the oven and add the peppers , garlic and chilli flakes
- 7mix 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
- 8finally ,
- 9add 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