Spices of the World
Taste Middle Eastern flavors with these roasted baby gold potatoes. The ras el hanout spice mixture is alluring. Serve with labneh sauce for flair!
Spices of the world add so much more interest and flavor to your traditional recipes. Simply swap out what you normally use to spice something you love to eat, like maybe grilled chicken or Brussels sprouts, and you’ve got a taste of another cuisine, Latin, Asian, Middle Eastern, Mediterranean, and more, in every bite!
Ras el Hanout Recipes
I’ve created quite a few ras el hanout recipes. You might wonder what this spice mixture is.
Here’s what Wikopedia has to say:
Ras el hanout or Rass el hanout (Arabic: رأس الحانوت raʾs al-ḥānūt [rɑʔs ælħɑːnuːt]) is a blend of spices from Morocco but also used in other countries in North Africa. The name is Arabic for “head of the shop” and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or stirred into rice.
There is no definitive combination of spices that makes up ras el hanout. Each shop, company, or person may have their own blend. The mixture may consist of over a dozen spices. Commonly used ingredients include cardamom, clove, cinnamon, ground chili peppers, coriander, cumin,nutmeg, peppercorn, and turmeric. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk’s pepper, cubebs, or dried rosebud. Ingredients may be toasted before being ground and mixed together.
Yukon Gold Potatoes
Why did I choose Yukon gold potatoes for this recipe? Oh, gosh, if you haven’t tried these bites of creamy buttery goodliness, then you’re missing something divine.
Oftentimes, Yukon golds are thought of interchangeable with yellow potatoes. Yukon golds were ‘born’ in Canada, and they can be seasonal, but you should be able to find gold potatoes in your grocery store.
Yukons or gold potatoes have a delicious flesh and you want to eat it. Buttery and tender, these make great potatoes for smashing and mashing. By keeping them in their skins, you’re, of course, retaining their nutrients that include potassium vitamin C and fiber. The best thing about yukon gold potatoes is that they have a quicker prep time!
Herb Roasted Potatoes
Cooking is more than just, well, ‘cooking’. Cooking is an engaging and healthy way to learn about world history. Even if you’re just cooking herb roasted potatoes. Can you imagine how much more exciting you high school world history classes would have been if every day the lecture had been through the eyes of food!
Cooking is also a way to travel the world without leaving your kitchen, not that I wouldn’t want to board a plane and be there for real as my nomad soul so desires. Sometimes it just doesn’t happen.
I’ve had the great opportunities to travel to many continents in my lifetime, including Africa and the Middle East, I think some of the allure for travel and other cuisines is in my genetics because my grandfather’s genetics can be traced back to Turkey. For now, however, my travels there are through the foods, especially the spices. We’re all connected globally by food, and when you can’t travel or if you really don’t want to, then you can still enjoy the tastes of the globe right at home. xo ~ally
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.
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.