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.

Ingredients

½ kilo potatoes
tbsp cumin powder
tbsp curry powder
½ cup North African Chermoula
Olive Oil
Kosher Salt

Recipe

1. 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.
2. Toss the hot potatoes in the Chermoula until evenly coated, and spread evenly on the tray lined with parchment paper.
3. Sprinkle the spices and salt evenly over the potatoes. Drizzle a good amount of olive oil.
4. Bake at 400F degrees until golden brown and crispy on the edges.[[end tab]][[start tab]]