Crispy & Lemony Moroccan Style Roasted Potatoes

What’s not to love about taters!

Especially roasted perfectly with a crispy golden brown skin and a moist interior.

Gosh! I could eat my weight in the lot! Not that I can, not that I do and not that you should either.

But a serving of incredible roasted potatoes are 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.

So I hope when you do one, you’ll do the other.

warmly,

Devaki

Recipe for

Crispy & Lemony 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

Juice of 1 lemon

2 tbs chopped garlic

1/3 cup olive oil

½ cup chicken stock

½ tsp extra cumin for sprinkling before serving

Also required is a 11” x 17” baking pan, Aluminum foil & non-stick baking spray

Preparation: Pre-heat 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.

Method:

Drain the potatoes and place 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.

Enjoy!

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