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Nutrition Facts
Serving Size 1 (318g) Recipe makes 3 servings
Calories 296
Calories from Fat 58		(19%)
Amount Per Serving		%DV
	Total Fat 6.5g	9%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 407mg		16%
Potassium 1311mg		37%
Total Carbohydrate 55.0g		18%
	Dietary Fiber 6.9g	27%
	Sugars 2.5g
Protein 6.5g		13%
detailed view... how is this calculated?

Moroccan Spiced Roast Potatoes

Recipe #377030 | 1¼ hours | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Shuzbud
Jun 14, 2009

These potatoes are my favourite kind- crispy, flavourful and delicious! The spice paste here is my Moroccan spice paste with added olive oil but I've copied it out here in full to make the recipe easier to use. Cooking time includes time for the spices to blend. Thanks to a review, here is a suggestion if using a convection oven- cook for 40 minutes total, the first 15 mins at 350F and thereafter turn it up to 400F.

SERVES 3 -4 (change servings and units)

Ingredients

2 lbs potatoes, suitable for roasting

For the spice paste

4 fresh garlic cloves
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon cracked black pepper (not ground)
2 teaspoons lemon juice
4 teaspoons olive oil

Directions

1
Mince/crush the garlic and set aside in a bowl.
2
Add the other spice paste ingredients and mix.
3
Cover and leave for at least an hour before using, for the flavours to blend.
4
After 30 minutes, preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a slightly higher temperature).
5
Peel and quarter the potatoes (cut larger potatoes into smaller chunks).
6
Simmer them in a pan of boiling water for 5-6 minutes.
7
Drain the potatoes and gently shake them in the pan to roughen the edges (this produces crispy roasties!).
8
Put the potatoes in a roasting tray. Add the spice paste and toss to coat the potatoes completely.
9
Bake for 30 minutes, or until done, turning halfway through cooking.
10
Serve hot and enjoy!

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Featured Reviews for This Recipe

From: Michelle from Central Time

On Nov 18, 2009

These potatoes were yummy, just a nice little burn on them. 2nd time: we are trying to switch to sweet potatoes, and this also worked well on those.

0 people found this review helpful

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From: Gaia22

On Aug 6, 2009

These spuds tasted good and were a good accompaniment to my lamb chop dinner. I had to raise the oven temp to 350-degree F {plus my oven runs +25-degrees hot} and roast for a solid hour to get them to crisp. Also, they were not as full-flavored as I was expecting. I think next time I'd like to cut the potatoes into smaller pieces and use only 1 to 1/2 lbs for this spice mixture in a hotter oven. Great flavor! Thanks! [Made & Reviewed for Everyday is a Holiday Tag]

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From: Deantini

On Jun 16, 2009

Very nice, indeed! I was concerned that the cumin would be overpowering but must admit that the flavours were just right, in fact the potatoes were nice and garlicky! The serving size is generous. I ended up cooking in convection oven for 40 min; first 15 min at 350F and thereafter I turned it up to 400F. Made for PRMR - thanks for sharing!

3 people found this review helpful

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From: Dreamer in Ontario

On Jun 22, 2009

I really enjoyed these potatoes. The spices worked beautifully. I used the pot the potatoes were boiled in to coat with the spice paste before placing in roasting pan. I baked them for about 45 minutes at 350. Made for 123 Hits Tag.

2 people found this review helpful

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