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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (245g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon harissa |
||
| Calories 248 | ||
| Calories from Fat 72 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.1g | 12% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 886mg | 36% | |
| Potassium 976mg | 27% | |
| Total Carbohydrate 40.9g | 13% | |
| Dietary Fiber 5.6g | 22% | |
| Sugars 1.8g | ||
| Protein 5.1g | 10% | |
Moroccan Oven Roasted Sesame Potatoes
By: Sue L
Apr 4, 2004
I decided to to make this with some potatoes I needed to cook, as well as some harissa I had and a huge bag of sesame seeds that begged using. It's quite enjoyable with just a little spiciness. Goes great plain, with more harissa, ketchup, or a little yogurt dip.
SERVES 4
Ingredients
- 2 lbs potatoes, scrubbed (I used russets)
- 1 tablespoon harissa
- 2 tablespoons olive oil
- 1 1/2 teaspoons coarse sea salt (I used the coarse type)
- 1 tablespoon sesame seed
- 1/4-1/2 lemons
Directions
1
Preheat oven to 375F.2
Peel the potatoes if you like, but as long as they are well scrubbed, they give a nice earthy taste if you leave them on.3
Cut the potatoes into chunks about 1-inch large across.4
Place the chunks into a bowl and add harissa and toss until potatoes are evenly coated.5
Add olive oil and toss again.6
Sprinkle potatoes with salt and sesame seeds and toss one more time.7
Spread foil on a large baking sheet and oil lightly (foil helps with clean-up later).8
Place seasoned potato chunks on baking sheet in a single layer.9
Bake potatoes at 375F for 30 minutes, then using spatula, turn potatoes so that the other side can cook, and bake 15 minutes more or until potatoes are tender and deep golden.10
Squeeze lemon over potatoes before serving.11
Serve at once.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Roast
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Ginger Rose
On Jul 3, 2008
Oh yum...these were great! However, I do think to appreciate them fully its better to eat them plain. When we were eating them as a side the taste didn't come out much...but when my dad and I ate them by themselves we were amazed! They are so good! So next time I think I'll just serve them with a yogurt dip or something...I can't wait! Thanks for this great recipe!
From: Sackville
On May 3, 2004
Another five-star rating here! I am notorious for never making the same recipe twice (there are so many to choose from at Zaar) but my DH said that if I ever do repeat a dish it should be this one. He lapped up a double-serving. I agree the lemon at the end is not to be missed, it adds the finishing touch.
From: JustJanS
On Apr 21, 2004
All 6 of us gave these simple to make potatoes a 5 star vote. They were great. I made a double batch-doubling everything except the salt. They were just spicy enough and the lemon at the end really made them. Also looked really appetising.
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