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Crispy Spiced Country Potatoes
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Prep Time: 10 min
Cook Time: 1 hr
Toss with baby spinach, crispy bacon and a dollop of Greek yogurt. As a side or on their own with aioli. You'll never eat fries with ketchup again.
½ kilo potatoes
tbsp cumin powder
tbsp curry powder
½ cup North African Chermoula
- Boil the potatoes until they slip off a knife when stabbed. Strain and turn out on a lined baking tray.With the back of your kitchen knife or a fork break the potatoes up into evenly sized rustic pieces.
- Toss the hot potatoes in the Chermoula until evenly coated, and spread evenly on the tray lined with parchment paper.
- Sprinkle the spices and salt evenly over the potatoes. Drizzle a good amount of olive oil.
- Bake at 400F degrees until golden brown and crispy on the edges.[[end tab]][[start tab]]