This recipe ROCKS!!

A few weeks ago I stumbled across the wonderful 64 sq ft kitchen blog. Warda's blog contains her favorite family recipes from Algeria and The Maghreb. Now doesn't that sound yummy!

The night after I made the discovery I was having a couple of friends over for a casual Sunday night supper (BTW - I don't normally refer to dinner as supper but this blog has me hooked!). I had promised said friends homemade burgers done on the BBQ and intended to make my stock standard wedges as accompaniment (potatoes cut into wedges, sprayed with canola spray and sprinkled with cajun = low fat, scrummy fake chippes). After seeing this recipe, I decided to change plans and try something new. Oh boy I am glad I did (and so were my guests), the chips were absolutely delicious!

Warda calls the recipe "Weeknight Potatoes" but I'm afraid that in the Holden household, these would count as "Main Event, Saturday Night Dinner Party Potatoes". They were a real hit!

I have reproduced (copied) Warda's recipe below. I have also included the link above. I know this might sound crazy, but this recipe is a keeper and I want it saved on my blog permanently!

Roasted Spiced Potatoes Recipe: serves 4

Six big Yukon Gold (or any of your favorite yellow flesh potatoes)
1 tsp sweet paprika
1 tsp ground cumin
3 tbsp olive oil
2 tbsp chopped parsley
2 tbsp chopped cilantro
1 tsp fresh lemon juice
2 garlic cloves, pressed or minced
1 tsp Harissa, or your favorite hot sauce (Optional)
Salt
Freshly ground black pepper

Preheat the oven at 400F.

Peel and slice the potatoes into wedges or fries. Put them in a bowl, along with the olive oil, salt, black pepper, ground cumin, paprika and harissa, if used. Toss the potatoes to combine.

Arrange them in a baking sheet in a single layer and bake until golden brown and crisp on the outside, turning them over once, about 25-30 minutes.

Mix the herbs, garlic, lemon juice in a bowl. When the potatoes are baked, toss them quickly with the garlic infused herbs and serve.

Image from here