I have found myself taken with the flavor of Moroccan seasonings for a while now and I’m always trying to figure out new ways to use them. Since I regularly make my Moroccan chicken I try to mix things up a bit with side dishes. This time I tried a Moroccan style french fry with a yogurt dipping sauce. The fries were so good and had just the right amount of crispiness on the outside. Baked potato fries are a lot healthier than regular french fries as they are simply tossed in olive oil and roasted in an oven. I sprinkled a little ginger on them along with a little harissa chili paste which brought a nice heat to them. Then I drizzled honey and lemon over the fries and baked them for an hour or so. This allows the inside to get tender while its baking at a lower temperature. The secret to getting a good crispy outside is to broil the fries for about 10 minutes at the very end. The broiling process helps caramelize the outside and evaporates any extra lemon juice on the pan. The dipping sauce was the perfect accompaniment to cool down this spicy and sweet Moroccan side dish.
Baked Moroccan Potato Fries with a Yogurt Dipping Sauce
(Makes 2 Servings)
Printable Version
Ingredients:
- 3 large russet potatoes, cut with a potato cutter
- 1/2 tsp lawry’s salt (optional)
- 1/2 lemon, juice
- 1 tbsp honey
- 1 tsp ginger, ground
- 2 tbsp Harissa Chili paste
- olive oil, for tossing
- pepper to taste
- 1 batch Yogurt Dipping Sauce
Directions:
- On a flat pan, toss the potato pieces in a generous amount of olive oil.
- Sprinkle with Lawry’s salt and the ginger.
- Add the Harissa paste evenly onto the potatoes.
- Add the honey and lemon evenly.
- Bake in a 375F oven for 1 hour. Switch to broil setting last 10 minutes until outside is crispy.