Moroccan Roasted Potatoes is an easy side with authentic flavor for your next roast dinner. Don’t eat plain boring roasted potatoes, try this flavor explosion instead!
Who doesn’t like roasted potatoes? Well truthfully, I’m not a huge fan of traditional roast potatoes, but this Moroccan Roasted Potatoes recipe is delicious! I love Middle Eastern spices, such as cumin or spicy Harissa. Sometimes you just need a change from plain roasted potatoes and carrots! It’s a perfect accompaniment with my Roasted Broccoli with Parmesan and Pine nuts, completing a Mediterranean dinner!
To make it even more interesting, you can also add extra vegetables like carrots or cauliflower to roast alongside the potatoes. You can garnish with cilantro or with parsley.
Easy to make Moroccan Roasted Potatoes, jam packed with spices like cumin, paprika, turmeric and optional spicy Harissa! No par-boiling, just crispy roasted on a baking sheet, perfect with your roast chicken dinner or a tagine meal! Bon Appetit! Приятного аппетита!
Crispy Moroccan Roasted Potatoes
So easy to make this side dish of crispy roasted potatoes, jam packed with spices like cumin, paprika, turmeric and optional spicy Harissa! No par-boiling, just crispy roasted on a baking sheet, perfect with your roast chicken dinner or a tagine meal! Easy Moroccan Roasted Potatoes
- 1 kg potatoes peeled and quartered
- Juice of 1 large lemon
- 1/3 cup Extra Virgin Olive Oil
- 5 cloves of garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon of salt
- 1/2 teaspoon Vegeta chicken or vegetable stock powder
- *if you want it spicy, add 2 teaspoons of Harissa paste
Preheat the oven to 180°C/375°F
In a glass measuring cup, combine all the ingredients (minus the potatoes) mixing together using a fork or whisk.
Peel potatoes and quarter, trying to keep them all the same size.
Place potatoes in a large bowl, add the oil and spice mixture and toss until they are all thoroughly covered.
Put the coated potatoes in a shallow baking pan in a single layer, pouring any leftover marinade over the potatoes.
Roast for 30 minutes then turn over the potatoes. Turn up the temperature to 200°C/400°F and continue to roast until crispy and golden brown. (about 15 more minutes)
You can also roast carrots with the potatoes for great flavor twist.