How to make
Half pkg (2.27 kg/5 lb pkg)PC® Yellow Potatoes, scrubbed and cut into 1-1/2 inch (4 cm) chunks
1-1/2 tsp (7 mL)PC® Black Label Ras El Hanout Spice Blend
1 tsp (5 mL)salt
1/2 tsp (2 mL)black pepper
2cloves garlic, minced
5 tbsp (75 mL)olive oil
1/2 cup (125 mL)chopped or crumbled feta cheese
1/4 cup (60 mL)lightly packed fresh mint, chopped
1 tbsp (15 mL)fresh lemon juice
How to make
- Step 1
Preheat oven to 425ºF (220ºC). Mist baking sheet with cooking spray or brush with oil.
- Step 2
Toss together potatoes, ras el hanout, salt, pepper, and ½ cup (125 mL) water on prepared baking sheet. Spread in even layer. Cover baking sheet loosely with foil. Bake until fork-tender and water is evaporated, 45 to 50 minutes. Let cool slightly.
- Step 3
Remove foil. Top potatoes with garlic and drizzle with ¼ cup (60 mL) oil. Stir to coat. Cover with same sheet of foil. Using bottom of saucepan, smash potatoes to about 1-inch (2.5 cm) thickness, keeping pieces intact. Remove foil. Spread in even layer.
- Step 4
Bake uncovered until golden and crispy, 10 to 15 minutes.
- Step 5
Meanwhile, stir together feta, mint, lemon juice, and remaining 1 tbsp oil in small bowl. Refrigerate until needed.
- Step 6
Transfer potatoes to serving platter. Top with feta mixture.
- Try this:
We love the flavour of ras el hanout on potatoes, but if you’re craving a more classic side dish, swap out the spice blend for dried rosemary, or stick with just salt and pepper for seasoning.