Moroccan Style Roasted Potatoes | The Perfect Accompaniment to Roasted Meats
What’s not to love about taters!
Especially roasted perfectly with a crispy golden brown skin and that oh so! creamy interior.
Gosh! I could eat my weight in the lot!
But a serving of incredible roasted potatoes is so worth it! It just makes a great side to so many things.
I make them a whole bunch of different ways; parboiled and roasted with butter like the Brits do, with Parmigiano Reggiano like the Italians do, with lemons like the Greeks do and steak fries, the all American way.
This recipe, Moroccan style uses my favorite spice: freshly roasted ground cumin, loads of garlic, olive oil and some stock during baking which keeps the outside crispy but the Interior, moist.
I have, however, taken the liberty of substituting fresh garlic for dried granulated garlic (NOT garlic salt) and that’s because fresh garlic tends to get charred during the long bake which then tastes bitter with black bits sticking to the potatoes.
Not my favorite moment.
Dried granulated garlic powder is a charm and still gives the potatoes that nice flavor while allowing for a long bake without the char.
Don’t forget that these potatoes are magic, mound on top some delicious Moroccan Style Chicken Tagine with Preserved Lemons & Olives or any roasted meats. You just can't go wrong with this lot.
Moroccan Style Roasted Potatoes
Shopping List -Serves 4-6
2 lbs (approx. 3 large) Russet baking potatoes
1 tsp ground roasted cumin
1 tsp ground black pepper
2-1/2 tsp salt
lemon - 1/4 cup lemon juice
1/2 tbsp garlic powder
1/2 cup olive oil
½ cup chicken stock
Also required is an 11” x 17” baking pan, Aluminum foil & non-stick baking spray
Preparation: Preheat the oven to 375 deg F.
Potatoes: Peel, cut into 2” wide circles. Halve each circle and set aside in a bowl of water to prevent discoloration. Note: All potatoes chunks should be approx. the same side so if some are very big quarter if necessary
Dressing: In a bowl, combine the cumin, salt, pepper, lemon juice, olive oil and whisk thoroughly.
Drain the potatoes and place them in the bowl. Add the dressing and toss until thoroughly coated.
Line the baking pan with parchment paper. Spray generously with non-stick baking spray.
Spread the potatoes in a single layer and pour all the dressing over the potatoes.
Pour the chicken stock in the corner of the pan – not over the potatoes
Roast in the hot oven for about 30 minutes.
Toss and turn the potatoes over for even roasting.
Continue roasting for another 20-30 minutes or so until the potatoes are crispy on the outside and moist on the inside.
Serve as a mound over the chicken tagine or as a side dish.