Moroccan Sesame Potatoes Recipes

MOROCCAN OVEN ROASTED SESAME POTATOES

Steps:

• Preheat oven to 375F.
• Peel the potatoes if you like, but as long as they are well scrubbed, they give a nice earthy taste if you leave them on.
• Cut the potatoes into chunks about 1-inch large across.
• Place the chunks into a bowl and add harissa and toss until potatoes are evenly coated.
• Add olive oil and toss again.
• Sprinkle potatoes with salt and sesame seeds and toss one more time.
• Spread foil on a large baking sheet and oil lightly (foil helps with clean-up later).
• Place seasoned potato chunks on baking sheet in a single layer.
• Bake potatoes at 375F for 30 minutes, then using spatula, turn potatoes so that the other side can cook, and bake 15 minutes more or until potatoes are tender and deep golden.
• Squeeze lemon over potatoes before serving.
• Serve at once.

BAKED SESAME POTATOES

Steps:

• Scrub potatoes and cut in half.
• Rub with sesame oil then sprinkle generously with coarsely ground black pepper and salt.
• Bake on a baking sheet until tender, turning partway through (about 45 minutes).

MOROCCAN SPICED ROAST POTATOES

Steps:

• Mince/crush the garlic and set aside in a bowl.
• Add the other spice paste ingredients and mix.
• Cover and leave for at least an hour before using, for the flavours to blend.
• After 30 minutes, preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a slightly higher temperature).
• Peel and quarter the potatoes (cut larger potatoes into smaller chunks).
• Simmer them in a pan of boiling water for 5-6 minutes.
• Drain the potatoes and gently shake them in the pan to roughen the edges (this produces crispy roasties!).
• Put the potatoes in a roasting tray. Add the spice paste and toss to coat the potatoes completely.
• Bake for 30 minutes, or until done, turning halfway through cooking.
• Serve hot and enjoy!