Chef note
Keep the flavours clear, the plating disciplined, and the final dish grounded in Chef Stone's Pan-African point of view.
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Bright side
Roasted Potatoes with North African Charmoula Spice
Sides & Small PlatesBright sideServes 410 ingredients7 steps
Ingredients
8 medium potatoes, scrubbed
7 tablespoons olive oil, divided
3 tablespoons apple cider vinegar
1 teaspoon crushed red chili flakes
1/2 teaspoon cayenne pepper
2 teaspoons turmeric powder
2 teaspoons cumin seeds, lightly toasted
1/4 cup fresh coriander, finely chopped
2 tablespoons fresh parsley, finely chopped
Sea salt and freshly ground black pepper to taste
Method
1
Preheat your oven to 200°C (400°F).
2
In a large bowl, toss the potatoes with 4 tablespoons of olive oil, then season generously with salt and black pepper.
3
Arrange the seasoned potatoes in a single layer in a roasting tin and pierce each one several times with a fork to allow the marinade to penetrate.
4
To prepare the charmoula, combine the remaining 3 tablespoons of olive oil, apple cider vinegar, crushed chillis, cayenne, turmeric, cumin seeds, coriander, and parsley in a blender. Blend until smooth and season with salt and pepper.
5
Pour the charmoula evenly over the potatoes, ensuring they are well-coated.
6
Roast for approximately 35-40 minutes, or until the potatoes are golden brown and cooked through.
7
Serve immediately as a standalone side or as an accompaniment to a main course.
Plating direction
Artfully arrange the warm charmoula potatoes on a dark, matte-finished plate. Garnish with a sprinkle of fresh, finely chopped coriander and a light dusting of smoked paprika for a touch of color and complexity. A final, delicate drizzle of extra virgin olive oil will add a luxurious sheen.
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