How to make
Today I prepared delicious potatoes with mushrooms with an Arabic flavor for lunch.
I used new potatoes that I washed well without peeling them.
I cut the potatoes and mushrooms into large pieces.
At the bottom of a baking pan I put the oil, a spoonful of the seasoning ras el hanout, salt and black pepper to taste.
I added the potatoes and mushrooms and mixed well.
I cut the butter and spread it on top.
I did not add water because I washed the mushrooms and they will release some.
I put the baking pan with the potatoes in an oven heated to 390°F (200°C) and baked for about an hour.
Meanwhile, I stirred 2 times.
After the potatoes were ready, while they were still hot, I sprinkled them with finely chopped parsley and 1 clove of fresh garlic and served them immediately.
The Arabic spice Ras el Hanout contains a bouquet of spices such as turmeric, ginger, cumin, fenugreek, coriander, sweet paprika, cayenne pepper and allspice.
Different regions add their most typical spices to the mix. There are many variations. The ingredients are usually roasted, then pounded with a mortar and finally mixed together.
Translated from Arabic, it literally means head of the shop and is actually the best combination that a spice shop owner can mix up from the stock at hand.
Try these golden baked potatoes with mushrooms.
