Potatoes with a Moroccan touch

Sous vide potatoes with a Moroccan twist! The Moroccan touch comes from the ras el hanout we add. Ras el hanout is a spice blend from North Africa and means "head of the shop." Spice shops blend all their finest spices to create ras el hanout. Often, the blend contains as many as 20 different spices. In this recipe, we're using ras el hanout from Euroma by Jonnie Boer, but you can certainly use another brand.

Author	Givan
People	2
Temperature	90
Cooking time	1 hour
Prep time	10 minutes

Ingredients

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

Preparation

Washing and cutting

Wash the potatoes thoroughly and let them drain briefly. Cut the potatoes into 1.5-2 centimeter thick slices.

Spices

Place the potatoes in a bowl and then drizzle with olive oil. Sprinkle the ras el hanout over the potatoes, along with some salt and black pepper. Mix the potatoes well to ensure all the spices are evenly coated.

Yarn

Place the potatoes in a vacuum-sealed bag and add the zest of half a lemon and 3 tablespoons of butter. Vacuum-seal the bag and place it in a water bath for 1 hour at 90 degrees Celsius.

Serve

After 1 hour, remove the bag from the water and test the potatoes to see if they're cooked to your liking. Serve with the juice of half a lemon and some fresh thyme.