Moroccan Potato Crisps


  1. In a medium bowl, combine the lentil flour with the ras el hanout and kosher salt; mix well.
  2. Add the honey bees and cook for 2 minutes.
  3. In a 14” pan over medium-high heat, add the oil and pan-fry the potatoes until crispy, about 4-6 minutes per side. To prevent overloading the pan, cook the potatoes in batches.
  4. Meanwhile, for the harissa yogurt, combine all ingredients in a small bowl and mix well. Season to taste with salt and pepper. Reserve.
  5. As the potatoes finish cooking, carefully remove from pan using a slotted spoon and transfer to a sheet tray lined with paper towels. Allow to cool slightly before serving.
  6. Serve each 4 oz portion with 2 Tbsp of harissa yogurt.

  • Showcase as a distinctive side dish or irresistible appetizer.
  • Experiment with other sweet and spicy dipping sauces.
  • Try any Simply Potatoes® sliced variety with this recipe.

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