Golden Potatoes with Golden Ras El Hanout and Rosemary
Who needs fries when you can make this healthy delicious oven baked alternative? These delicious golden potatoes are guaranteed to become a family favourite loved by children and adults alike. They are great served with salads and barbecued meats in summer or roasts in winter.
Ingredients:
750 grams of whole potatoes suitable for boiling and pan frying
2-3 teaspoons of Malouf's golden ras el hanout
1 large sprig of fresh rosemary (dried if fresh not available) (plus another for garnish if desired)
3-4 tablespoons olive oil
Sea salt
Method:
Scrub potatoes under running water. Then boil for 20-30 minutes depending on size, until tender but not mushy. Drain and let cool.
Rinse rosemary, dry and strip off leaves.
Quarter potatoes lengthwise
Heat oil in a large heavy bottomed pan, add potatoes, lying them on their sides in the pan. Brown over medium heat and turn. Add golden ras el hanout and rosemary, season to taste with salt and freshly ground black pepper, and continue to brown until desired colour is reached on each side of the potatoes.Drizzle a little Gaea extra virgin olive oil blended with garlic or garlic and chilli over the potatoes and garnish with the extra rosemary sprig.
Products used in this recipe
Gaea Organic Cold Pressed Extra Virgin Olive Oil 500ml
Gaea Extra Virgin Olive Oil with Garlic 250ml
Gaea Extra Virgin Olive Oil with Garlic and Chilli 250ml
Greg Malouf Golden Ras El Hanout 55g
Gaea Kritsa Extra Virgin Olive Oil 1.5L
Organic Gaea Cold Pressed Extra Virgin Olive Oil 500ml