Move over normal fries – hello, Baked Ras-el-Hanout Fries! Doused in an intense Moroccan spice blend, garlic, paprika & cilantro, these ‘fries’ will rock your world!
I have a new obsession with the Moroccan spice blend: Ras-el-hanout. Ever since I had my first taste, I haven’t gone a day without adding a pinch of it to one meal or another without fail. I would honestly brush with it, if I didn’t think it was a waste to have to rinse it out in the end. Told you, obsessed!
If you haven’t heard of it, or tasted it, I highly recommend that you find a small bottle of it and get acquainted immediately!
In Arabic, Ras-el-hanout (pronounced raaz-el-ha-noot) means ‘head of the shop’ and is truly an incredible ingredient. Why? Because it’s a spice blend that is unique to each spice shop, as they each use the ‘top’ spices in their inventory, often more than a dozen different ones in varying ratios to create something special to their store. Amazing, right?
And it’s this spice blend that flavors these oven baked fries, along with garlic, paprika and turmeric. So few ingredients, yet along with the creaminess of Idaho® Russet potatoes, they create absolute magic!
The key to having oven-baked ‘fries’ taste like the real thing, besides the pre-soaking the Idaho® potato to remove starch, is to coat it in salt and oil before it goes in the oven. Yes, salt it – helps the skin dry out better in the heat, making for a crispier ‘fry’.
Make sure you bake in the lowest rack in the oven, flipping/tossing just once in the middle of baking for an all-round perfect fry that you did not actually deep-fry!
Disclosure: This post was sponsored by Idaho Potato Commission. All opinions, as always, are my own.
When you make this delicious Oven Baked Ras-el-hanout Fries (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
Oven Baked Ras-el-Hanout Fries
Ingredients
Method
- Peel and slice each potato vertically in half. Take one half, then slice it vertically in half again. Flip it on the side, and slice again into 4 'fry' shaped pieces. Repeat with all the potatoes.
- Immerse the chopped potatoes in water for 20-30 minutes. This step is essential to removing the starch, making for a crispier 'fry'.
- Rinse the potatoes until the water runs clear. Drain and using a clean kitchen towel, dab until the excess moisture is removed. Transfer to a clean, dry bowl.
- Preheat oven to 425°F/220°C. Position the baking rack to the lowest position and another rack to the slot just above it.
- Combine the potatoes with the rest of the ingredients (except cilantro). Toss/stir to coat the spices evenly over the potatoes.
- Arrange in a single layer on a baking tray. You may line it with foil to make clean-up easier. I needed two medium trays.
- Bake in the preheated oven at 425°F/220°C for 30 minutes. Halfway during baking, swap the top and bottom trays, and toss/flip the fries.
- Once the time is up and the fries are crisp, remove from heat, toss with freshly chopped cilantro and serve hot with ketchup.
Beth Neels says
I adore Ras-el-hanout! I actually make the blend myself! The aroma is just overwhelming! So delicious! I love these fries with it! Adding all of that flavor to plain, boring fries is genius!
Tina Dawson says
I adore you for making your own Ras-el-hanout! <3