A delightful twist on roasted potatoes, featuring a zesty and aromatic spice blend.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated to achieve the best roasting results.
Peel the potatoes and cut them into halves or quarters, depending on their size.
Cut the potatoes into even sizes to ensure they cook uniformly.
Boil the potatoes in a pot of salted water until just tender, about 10 minutes.
Don't overcook the potatoes; they should hold their shape.
Drain the potatoes in a colander and shake them gently to roughen the edges.
Rough edges help create a crispy texture when roasted.
In a mixing bowl, combine the juice of the lemon, minced garlic, Ras El Hanout, and olive oil.
Adjust the seasoning to your taste by adding a pinch of salt or pepper.
Toss the potatoes in the spice dressing until evenly coated.
Ensure all potatoes are well coated for maximum flavor.
Place the coated potatoes on a preheated baking tray and roast for 25 minutes, turning halfway through.
Turning the potatoes ensures even roasting and crispiness.
Serve the roasted potatoes warm, garnished with fresh herbs if desired.
Serve immediately for the best texture and flavor.
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