Potatoes with moroccan touch
Sous vide potatoes with a Moroccan touch! The Moroccan touch is given by the ras el hanout which we add. Ras el hanout is a spice mixture from North Africa and means 'head of the shop'. The spice shops mix all their best spices together to make ras el hanout. Often, the mix consists of up to 20 different spices. In this recipe, we use the ras el hanout of Euroma by Jonnie Boer, but of course you can also use another brand.
- 400 gr potatoes
- half lemon
- 3 tbsp ras el hanout
- 3 tbsp butter
- 2 sprigs thyme
- black pepper
Washing and cutting
Wash the potatoes thoroughly, then drain them. Cut the potatoes into slices 1.5 - 2 centimetres thick.
Place the potatoes in a container and pour some olive oil over them. Sprinkle the ras el hanout over the potatoes along with some black pepper and salt. Mix the potatoes well so all the spices are on top.
Place the potatoes in a vacuum bag and add the zest of half a lemon and 3 tablespoons of butter. Vacuum the bag and place in the water bath for 1 hour at 90 degrees.
Remove the bag from the water after 1 hour and test if the potatoes have the desired bite. Serve with the juice of half a lemon and some fresh thyme.