Best 5 Ras El Hanout Roasted Potatoes Recipes

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

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.

ROASTED CAULIFLOWER WITH RAS EL HANOUT

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.

RAS EL HANOUT

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.

GRILLED LAMB CHOPS CRUSTED WITH RAS EL HANOUT SEASONING & DRENCHED IN GARLICKY CHARMOULA RECIPE - (4.7/5)

Steps:

• Make the Ras el Hanout. Rub the lamb with olive oil and generously coat with Ras el Hanout and salt. (If not using the ras el hanout, season generously with salt, pepper, and a little cumin.) Preheat your grill, then grill about 2 minutes per side for medium rare. Let the meat rest a few minutes before serving. CHARMOULA: Combine all of the Charmoula ingredients in a food processor or magic bullet and pulse until a pesto-like consistency. Don't overblend - it shouldn't be completely liquified. Serve the lamb chops with a generous helping of Charmoula and some fresh lemon zest. Perfect with grilled asparagus and cauliflower puree on the side. RAS EL HANOUT: Heat a small skillet over moderate heat. When hot, add white peppercorns, aniseed, cumin seed, coriander, cloves, and allspice berries. Stir constantly until fragrant and oils are released (only a few minutes). Remove from heat and allow to cool in a separate bowl. Husk the cardamom pods, reserving the fragrant seeds. I love the flavor of cardamom, so I use more than what Paula Wolfert recommends above. Remove seeds and veins from dried chipotles and break apart. Break up nutmeg in a mortar and pestle. Once peppercorns, aniseed, cumin seed, coriander, cloves, and allspice berries have cooled, combine with remaining ingredients in a spice grinder and grind all together until fine. A coffee grinder works well, but then you will not want to grind coffee in it anymore. Even Alton Brown believes in having a separate grinder dedicated to the grinding of spices. Sift through a strainer to remove fibers from galangale, turmeric, ginger and any pieces that just do not grind. Store in a glass jar under refrigeration.

RAS EL HANOUT ROASTED POTATOES

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.