Ras el Hanout Roasted Potatoes with Raisins and Pine Nuts
Golden-roasted potatoes seasoned with warm North African spices, studded with plump raisins and toasted pine nuts. This aromatic side dish balances savory, sweet, and nutty flavors with a crispy exterior and tender interior. Perfect alongside grilled meats, tagines, or couscous.
Steps
Before you start
- Preheat oven to 425°F (220°C)
- Ensure potatoes are dry before cutting for better crisping
- Toast pine nuts in a small skillet over medium-low heat for 2–3 minutes until fragrant, then set aside
Prepare potatoes
- Scrub potatoes clean under cold water and pat dry thoroughly with a kitchen towel.
- Cut them into 1-inch (2.5 cm) cubes.
- Spread them onto a large rimmed baking sheet.
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Tip: Dry potatoes are essential for achieving a crispy exterior; any moisture will steam rather than brown.
Season and toss
- Drizzle the potatoes with 3 tablespoons (45 ml) olive oil.
- Sprinkle ras el hanout, kosher salt, and black pepper evenly over the potatoes.
- Toss thoroughly until every piece is coated with oil and spices.
- Spread in a single layer on the baking sheet.
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Tip: Make sure potatoes are in a single layer so they roast rather than steam; overlap reduces browning.
Roast until goldenOven 425°F / 220°C
- Place the baking sheet in a preheated 425°F (220°C) oven.
- Roast for 25–30 minutes, stirring halfway through, until the potatoes are golden brown on the edges and tender when pierced with a fork.
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Ready when: Potatoes are golden brown on the edges and a fork pierces the center easily
Tip: Stir halfway to ensure even browning; the edges should be slightly crisped and the centers creamy.
Add raisins and nuts
- Remove the baking sheet from the oven.
- Scatter the golden raisins and toasted pine nuts over the hot potatoes, tossing gently to combine.
- The residual heat will slightly warm the raisins, plumping them further.
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Tip: Add nuts and raisins at the end to preserve the pine nuts' toasted texture and prevent raisins from drying out.
Finish and serve
- Taste and adjust seasoning with additional salt and pepper if needed.
- Transfer to a serving bowl and sprinkle with fresh cilantro if desired.
- Serve warm.
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Tip: Fresh cilantro adds brightness; parsley works equally well if you prefer a milder herb.
Good to know
Tips
- Ras el hanout is a North African spice blend typically containing cinnamon, cumin, coriander, paprika, and ginger. If unavailable, create your own using the substitution provided.
- For extra depth, toss the hot roasted potatoes with a squeeze of fresh lemon juice just before serving—the acidity brightens the warm spices.
- This dish pairs beautifully with grilled chicken, lamb tagines, or couscous bowls. It also works well at room temperature as part of a picnic or charcuterie spread.
- If raisins taste very dry, plump them beforehand by soaking in warm water for 5 minutes, then drain well before adding to the potatoes.
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 8–10 minutes until warmed through, stirring occasionally. The potatoes are best served warm on the day they are made, though they can be enjoyed at room temperature.
Substitutions
- golden raisins → chopped dried apricots or dried cranberries. Use equal amounts. Apricots add a tangier note; cranberries are slightly more tart. Both add visual interest.
- pine nuts, toasted → toasted sliced almonds or hazelnuts. Use equal amounts. Almonds are milder; hazelnuts are richer and earthier. Both toast quickly in a dry skillet.
- ras el hanout spice blend → 1 tsp ground cumin + 0.5 tsp ground cinnamon + 0.25 tsp paprika + 0.25 tsp ground ginger + pinch cayenne. Homemade blend approximates ras el hanout's warmth and complexity when the spice blend is unavailable.
- Yukon Gold potatoes, cut into 1-inch (2.5 cm) cubes → baby new potatoes, halved, or fingerling potatoes cut lengthwise. Adjust roasting time to 20–25 minutes for smaller pieces. The cooking time will be slightly shorter.
