There’s no doubt with my tastebuds that spices make eats go from good to dazzling! You can simply take any vegetable, and I’m doing potatoes here, and use just a couple of other ingredients~~yes, ras el hanut, butter, and mint~~and rocket your taste buds into the atmosphere~~hints of spiciness, warmth and even sweetness.
Sure hope you’re in the mood for more adventure for your palate because my cookbook, Ally’s Kitchen ~ A Passport for Adventurous Palates, has the recipe for ras el hanout in it! And, you’re in for more global flavors coming to your table~~doesn’t matter where you live, you don’t have to go there, I’m bringing the food love to you! Here’s to ~peace and sharing love through the world’s foods~ xoxo ally
Preheat oven to 400
What you need:
4-5 cups of red potatoes, medium size and sliced in halves
Cooking Spray (Canola)
1 tsp. sea salt
1 Tbsp. ras el hanout spice mixture
1/4 cup melted butter
2 Tbsp. fresh mint, chopped
What you do:
Wash the potatoes then cut theme each in half (lengthwise). Put in bowl and coat with cooking spray and toss well. Combine in a small bowl the salt and ras el hanut and mix together then sprinkle all over the potatoes; toss ’em real good.
Line a cookie sheet with parchment paper. Put the pototoes on, spread out, and bake in a preheated 400 oven about 20-22 minutes or until fork tender. Remove and gently smash each (on the potato vs peel side) to just open up the potato. Drizzle the potatoes with the melted butter then sprinkle on the fresh mint. Cover with foil for about 5 minutes just to let the mint, butter and potatoes get to know each other!