Sunday, January 18, 2015

North African Oven Fries

Were we talking about comfort food? Well, the conversation cannot conclude until we mention potatoes. I mean really — who are we kidding here?

Oven-baked fries are something I seem to rediscover every few years. Buttery yellow potatoes, oil and heat and a mess of salt — instant deliciousness. And, you know, vaguely healthier than deep frying. Inspired by a sadly-no-longer-updated Algerian-American blog, I gave these potatoes a bit of a North African spin. They're tossed with a savory dose of cumin and paprika, and then given a bit of harissa for heat (optional, yet delicious). And then, after they roast up into soft, starchy, crisp-edged warmth, they're tossed with a bright hit of lemon juice, fresh herbs, and raw garlic (which gets just barely tempered by the hot potatoes). Pair with a pile of steamed greens, and it's a perfect dinner. Even the day after (apologies for my wan pictures), they make a fine lunch.

And if you're looking to learn a bit more about North Africa, I recently produced a story about the Berber New Year. I had only the most passing knowledge of the Berbers a few weeks ago, but had the good fortune to be able to dig into their history and culture, and how it all wraps up in a NYE blowout. In mid-January. You can listen over at NPR.

North African Oven Fries

adapted from 64 Square Foot Kitchen
serves ~3-4, especially  paired with a nice green vegetable

2 teaspoons sweet paprika
1 teaspoon ground cumin
~3 tablespoons olive oil
2 teaspoons harissa, or your favorite hot sauce (optional)
6 large waxy potatoes (or more smaller ones), scrubbed but not peeled
1/4 cup chopped cilantro
1 tablespoon lemon juice
2 garlic cloves, pressed or minced

Preheat the oven at 400° Fahrenheit.

While the oven is preheating, mix the paprka, cumin, olive oil and harissa together in a large bowl. Peel the potatoes, and slice into wedges or fries, and add them to the bowl. Toss to coat the potato wedges with the oil and seasoning, and a generous sprinkle of salt.

Spread the potatoes on a baking sheet in a single layer, and bake until golden brown and crisp on the outside, about 25-30 minutes (depending upon how thick you've cut them), turning once.

While the potatoes are cooking, place the cilantro, lemon juice, and garlic in a bowl (you can re-use the same bowl you used earlier). When the potatoes are baked, tip them into the bowl, and toss to coat. The hot potatoes will temper the garlic, and everything should smell amazing. Taste, add additional salt or harissa as needed, and serve.


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