Moroccan Crispy 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? Truthfully, I’m not a huge fan of traditional roast potatoes, but this Moroccan Crispy 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 Chickpea Salad or Garbanzo Bean Salad, completing the sides of a Mediterranean dinner!
How to make Crispy Roasted Potatoes
This is an easy recipe that simply requires coating the potatoes in olive oil and spices. About halfway through the roasting, just turn them over. Some recipes require extra steps like par-boiling the potatoes. I think this is an unnecessary step as it adds time, and I just want great flavor that’s easy.
To make your roasted potato recipe more interesting, just add extra vegetables. I like to toss carrots or cauliflower pieces to roast with the potatoes. Garnish with fresh chopped cilantro or with parsley.
Everyone is going to love these 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!
Moroccan Crispy Roasted Potatoes
Moroccan Roasted Potatoes are so easy to make. A perfect 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!
Ingredients
- 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
Instructions
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Preheat the oven to 180°C/375°F
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In a glass measuring cup, combine all the ingredients (minus the potatoes) mixing together using a fork or whisk.
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Peel potatoes and quarter, trying to keep them all the same size.
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Place potatoes in a large bowl, add the oil and spice mixture and toss until they are all thoroughly covered.
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Put the coated potatoes in a shallow baking pan in a single layer, pouring any leftover marinade over the potatoes.
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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)
Recipe Notes
You can also roast carrots with the potatoes for great flavor twist.
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I started this website as a way to capture the recipes that I grew up with, and pass them onto the next generation. Being world travellers, there are foods from all over the world, but my passion is primarily the Russian foods I grew up with. 
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