Batata Harra With Ras El Hanout

• 1 kg potatoes, peeled, cut into 2cm chunks or 1 1/4 lbs potatoes, cut into 3/4 inch chunks
• 2 red bell peppers, cut in 2cm pieces (3/4 inch)
• 12 garlic cloves, peeled
• 20 g coriander, chopped coarsely or 2/3 ounce coriander
• 2 teaspoons ras el hanout spice mix
• 3 tablespoons olive oil
• 2 teaspoons flaked sea salt
• 2 teaspoons crushed dried red chilies
• 1 lemon, juice and zest of

1. Plunge the potatoes in a pan of boiling water for five minutes. Drain and leave to cool.
2. Mix the oil, salt and ras el hanout in a large bowl. Toss the potatoes in the mixture and tip it all out into a baking dish or tray. Stick this in the oven at 220C for 15 minutes.
3. Remove from the oven and add the peppers, garlic and chilli flakes. Mix it up a bit and return to the oven for 25-30 minutes, until the potatoes are nicely browned and the peppers are starting to blacken around the edges.
4. Finally, tip everything back into the bowl you used for the oil. Add the coriander, lemon juice and zest, stir it all through and serve it warm as a side dish, a starter, an alternative to falafels, a bowl of finger food to share during the football....

potatoes, red bell peppers, garlic, coriander, hanout spice mix, olive oil, salt, red chilies, lemon

Taken from www.food.com/recipe/batata-harra-with-ras-el-hanout-494977 (may not work)