Ingredients
1 kg potatoes, peeled & quartered
Juice of 1 large lemon
⅓ cup Olive Oil
5 cloves of garlic, minced
1 tsp cumin
½ tsp paprika
½ tsp turmeric
2 tsp SIDS SALT & PEPPER
½ tsp vegetable stock powder
Directions
Moroccan Potatoes Preparation
In a glass measuring cup, combine all the ingredients (minus the potatoes) mixing together using a fork or whisk.
Peel potatoes and quarter, trying to keep them all the same size.
Place potatoes in a large bowl, add the oil and spice mixture and toss until they are all thoroughly covered.
Oven Roasted Potatoes
Preheat the oven to 180°C.
Put the coated potatoes in a shallow baking pan in a single layer, pouring any leftover marinade over the potatoes.
Roast for 30 minutes then turn over the potatoes. Turn up the temperature to 200°C and continue to roast until crispy and golden brown. (about 15 more minutes)
Air Fryer Crispy Potatoes
Preheat Air Fryer to 200°C.
Place the potatoes, one or two layers deep maximum in the air fryer.
Air Fry for about 20 minutes. At around 10 minutes of cooking, toss the potatoes so they turn over to ensure they are crispy all over.
Notes: You can also roast carrots with the potatoes for great flavour twist.
