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

Ras El Hanut Roasted Potatoes Recipe - (4.3/5) image

Provided by AllysKitchen

Number Of Ingredients 10

LABNEH SAUCE:
3 cups potatoes (I used baby gold yukon potatoes cut in halves.)
2 teaspoons ras el hanout
1/2 red chili flakes
1 1/2 teaspoons sea salt (divided)
2 teaspoons coarse ground pepper (divided)
4 tablespoons extra virgin olive oil
1 cup plain Greek yogurt
Juice/Zest 1 large lemon
3 tablespoons fresh mint, chopped (divided)

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.