Potatoes with a Moroccan touch

Sous vide potatoes with a Moroccan touch! The Moroccan touch is given by the ras el hanout that we add. Ras el hanout is a spice mix from North Africa and means 'head of the shop'. The spice shops mix all their best spices that together form the ras el hanout. The mix often consists of 20 different spices. In this recipe we use the ras el hanout from Euroma by Jonnie Boer, but this can of course also be another brand.

Ingredients:

• 400 gr potatoes
• half a lemon
• 3 tbsp ras el hanout
• 3 tbsp butter
• 2 sprigs of thyme
• salty
• black pepper

Preparation:

1. Wash and cut: Wash the potatoes thoroughly, then let them drain briefly. Cut the potatoes into slices of 1.5 – 2 centimeters thick.
2. Herbs: Place the potatoes in a bowl and then pour some olive oil over them. Sprinkle the ras el hanout over the potatoes together with some black pepper and salt over the potatoes. Mix the potatoes well so that all the herbs are on everywhere.
3. Cooking: Place the potatoes in a vacuum bag and add the peel of half a lemon and 3 tablespoons of butter. Vacuum the bag and place in the water bath for 1 hour at 90 degrees.
4. Serving: After 1 hour, remove the bag from the water and test whether the potatoes have the desired bite. Serve with the juice of half a lemon and some fresh thyme.