Ras El Hanout Roasted Potatoes Recipes

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RAS EL HANUT ROASTED POTATOES RECIPE - (4.3/5)

Provided by AllysKitchen

Number Of Ingredients 10



Ras El Hanut Roasted Potatoes Recipe - (4.3/5) image

Steps:

  • 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.

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)

RAS EL HANOUT ROASTED POTATOES

Make and share this Ras El Hanout Roasted Potatoes recipe from Food.com.

Provided by Elmotoo

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5



Ras El Hanout Roasted Potatoes image

Steps:

  • Preheat the oven to 425F/220?C/Gas mark 7.
  • Peel and cut potatoes in half and boil until 'al dente'. Make a dressing by mixing the juice of one lemon, garlic and Ras El Hanout. In a hot oven, pre-heat oil in a baking tray.
  • Once par-boiled, drain the potatoes in a colander and toss the potatoes to encourage a fluffy outer. Place the potatoes in a mixing bowl with the dressing and ensure that the potatoes are covered. Transfer the potatoes into the hot tray and roast for 25 minutes.

500 g white potatoes
1 lemon
2 garlic cloves, crushed
2 tablespoons ras el hanout spice mix
olive oil

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. It'll still be nice." I think that I like Martin. It's out of: Kittsy's Cookbook

Provided by Annacia

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9



Batata Harra With Ras El Hanout image

Steps:

  • Plunge the potatoes in a pan of boiling water for five minutes. Drain and leave to cool.
  • Mix the oil, salt and ras el hanout in a large bowl. Toss the potatoes in the mixture and tip it all out into a baking dish or tray. Stick this in the oven at 220C for 15 minutes.
  • Remove from the oven and add the peppers, garlic and chilli flakes. Mix 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.
  • Finally, tip everything back into the bowl you used for the oil. Add 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....

1 kg potatoes, peeled, cut into 2cm chunks or 1 1/4 lbs potatoes, cut into 3/4 inch chunks
2 red bell peppers, cut in 2cm pieces (3/4 inch)
12 garlic cloves, peeled
20 g coriander, chopped coarsely or 2/3 ounce coriander
2 teaspoons ras el hanout spice mix
3 tablespoons olive oil
2 teaspoons flaked sea salt
2 teaspoons crushed dried red chilies
1 lemon, juice and zest of

RAS EL HANOUT

The king of spice mixes, this Moroccan curry-like mix has a delicious and subtle flavor. Use in tajines, grilled or fried meats, and soups. It is also great with cooked vegetables.

Provided by Habibi

Categories     Moroccan

Time 10m

Yield 10 tablespoons

Number Of Ingredients 21



Ras El Hanout image

Steps:

  • Grind all ingredients and combine.
  • store in an airtight container in a cool, dark place.

3 tablespoons paprika
2 1/2 tablespoons cumin
2 1/2 tablespoons ginger
4 teaspoons coriander
2 teaspoons cinnamon (cassia variety)
2 teaspoons turmeric
1 1/2 teaspoons fennel
1 1/2 teaspoons cardamom
1 1/4 teaspoons allspice
1 1/4 teaspoons dill seeds
1 1/4 teaspoons galangal
1 1/4 teaspoons lavender
1 1/4 teaspoons nutmeg
1/2 teaspoon bay leaf
1/2 teaspoon caraway seed
1/2 teaspoon cayenne
1/2 teaspoon clove
1/2 teaspoon cubeb pepper (or black pepper if you are unable to find cubeb)
1/2 teaspoon mace
1/2 teaspoon brown cardamom
35 saffron strands, stigmas

ROASTED CAULIFLOWER WITH RAS EL HANOUT

The Argentine chef Tomás Kalika serves this delicious whole roasted cauliflower family-style at Mishiguene, his Buenos Aires restaurant Mr. Kalika adapted the idea from the chef Eyal Shani, whom he worked for in Israel, and who helped propel the whole roasted cauliflower to international fame. Poaching the cauliflower in advance ensures that it is tender and moist all the way through. You could easily substitute water for milk, particularly if the idea of discarding the milk bothers you. But Mr. Kalika says milk helps flavor the vegetable and encourage browning. (And the cauliflower-infused milk can be reused to make a béchamel sauce, for instance.)

Provided by Tejal Rao

Categories     side dish

Time 13h30m

Yield 4 Servings

Number Of Ingredients 6



Roasted Cauliflower With Ras el Hanout image

Steps:

  • Place the cauliflower in a large pot and add the salt and milk (or water) until it's covered. Top up with water if necessary to completely cover the cauliflower. Bring to a boil, then turn down the heat to simmer gently until the cauliflower is very tender, about 45 minutes. When the pot is cool, transfer it to the refrigerator overnight.
  • The next day, heat oven to 450 degrees. Drain the cauliflower well and dry the surface with paper towels. (If you used milk, discard or save for use in another recipe.) Place it on a large sheet of parchment paper on a sheet pan and drizzle the clarified butter all over the cauliflower, using your hands to make sure the surface is covered. Sprinkle the ras el hanout evenly over the surface and season generously with salt.
  • Wrap the parchment paper around the base of the cauliflower, leaving only the white part exposed. Roast in the paper for 30 to 40 minutes, or until the surface is a deep golden brown. Serve hot.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 34 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 20 grams, Sodium 1493 milligrams, Sugar 27 grams

1 head cauliflower, washed, with leaves intact
1 teaspoon salt, more for seasoning
1/2 gallon whole milk or water
1/3 cup clarified butter (see note)
4 teaspoons ras el hanout (see note)
Salt, to taste

RAS EL HANOUT - MOROCCAN SPICE MIX

Ras el Hanout ( "top of the shop" ) is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. After checking cookbooks & searching online I decided on this combination for this spice mix.

Provided by FDADELKARIM

Categories     Moroccan

Time 10m

Yield 8 tablespoons

Number Of Ingredients 14



Ras El Hanout - Moroccan Spice Mix image

Steps:

  • Mix all the spices together.
  • Store in an airtight container.

2 teaspoons ground nutmeg
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons turmeric
2 teaspoons salt
2 teaspoons cinnamon
1 1/2 teaspoons sugar
1 1/2 teaspoons paprika
1 1/2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon cardamom powder
1 teaspoon ground allspice
1/2 teaspoon ground cloves

RAS EL HANOUT

This spice mix is often called for in many Moroccan dishes.

Provided by NATHALIE1

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 5m

Yield 12

Number Of Ingredients 12



Ras el Hanout image

Steps:

  • Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 0.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 194.5 mg, Sugar 0.1 g

1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
¾ teaspoon ground cinnamon
¾ teaspoon freshly ground black pepper
½ teaspoon ground white pepper
½ teaspoon ground coriander seed
½ teaspoon ground cayenne pepper
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

RAS EL HANOUT

There are as many different recipes for this as there are Moroccan cooks; this is the blend I learned in culinary school and it's darn tasty. This recipe assumes you are using all pre- ground spices, but it's even better if you start with whole spices, toast them, and grind yourself.

Provided by IngridH

Categories     Moroccan

Time 5m

Yield 24 serving(s)

Number Of Ingredients 10



Ras El Hanout image

Steps:

  • Combine all ingredients and mix well. Store in an airtight jar.

4 tablespoons coriander
2 tablespoons ginger
2 tablespoons cardamom
1 1/2 tablespoons cumin
1 1/2 teaspoons cinnamon
1 tablespoon turmeric
1 tablespoon black pepper
1 1/2 teaspoons mace
1 1/2 teaspoons cayenne pepper
3/4 teaspoon clove

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  • Put potatoes in a bowl and add ras el hanout, red chili flakes, 1 tsp salt, 1 tsp pepper and olive oil. Toss and blend. Spread out on a parchment-paper lined cookie sheet.
  • Bake in a preheated 425 oven for about 17-20 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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