Looking for a tastier way to cook your potatoes without having to sort to using lots of fat? These Moroccan roasted potatoes hit all the right notes.
All you need is a bunch of herbs, spices, and olive oil and you can add a little extra to your normal, boring roast potatoes.
Why You Need to Try Moroccan Potatoes
Potatoes are an excellent accompaniment to lots of different meat and fish dishes. But if you eat a lot of them, then they can lose their appeal.
These Moroccan roasted potatoes are a little different. Combining the sweetness of cinnamon, the spiciness of paprika and earthy tastes of cumin and turmeric, they really spice up your potatoes without having to resort to using lots of salt.
Add in some chopped cilantro (coriander), garlic and a squeeze of lemon juice and you have a versatile side dish with a variety of different flavors.
For these Moroccan potatoes, the easiest way is to combine all the spices and herbs in a big bowl with olive oil. You can then cut the potatoes into small chunks and rub them into the spice mixture.
Add then to a baking tray, season then cook in the oven at 425F/220C for 20-25 minutes and you’re done. Easy as that!
If you’re trying to be healthy, you don’t even need to add much salt. The seasoning has so much flavor, but a touch of salt can help bring those flavors out even more.
What to Serve with Moroccan Potatoes
These Moroccan potatoes work with all kinds of meat and fish dishes. Here are some tasty examples below to get you started:
Substitutions for Moroccan Potatoes
You might see some recipes using garlic paste. However, we prefer to just use garlic cloves instead. Generally 1 medium garlic clove substitutes for 1/4 teaspoon garlic powder.
Generally you can use limes and lemons interchangeably within a recipe. There’s a good chance you won’t even be able to tell the difference, but juice from lemons tends to be slightly sweeter than the juice from lines.
Since lime juice is more acidic too, it’s recommended you use slightly less than what the recipe would say.
Dried Cilantro (Coriander)
Fresh herbs can be expensive to buy, particularly if buy a bag since they go off quickly and
Dried herbs usually have a more potent flavor than dried herbs. However, fresh cilantro has a strong lemony flavor, whereas dried cilantro has a far milder taste.
If you want to get the strong flavors of fresh cilantro, then dried cilantro isn’t a good alternative and in most recipes you see, they are not usually used as a substitution.
We’ve used extra virgin olive oil in this recipe as it is the healthiest olive oil to use. It contains lots of monounsaturated fats and studies find that it can be protect against risks such as heart disease and cancer.
Generally, other olive oils such as ‘light’, ‘pure’ or just regular olive oil are more refined and contain other types of oils, thus reducing its health benefits.
However, if you only have other types of olive oil in your pantry, you won’t find any taste differences.
How to Store Leftovers
Although roasted potatoes will nearly always taste better straight out of the oven, it can be better to cook extra and use them as leftovers for another meal
Since most of the time is taken up with the roasting and not the prep, it’s easy to make enough potatoes for 2-3 extra meals.
If you are looking to store them, be sure to let them cool first, then store in an air-tight container. This ensures the steam is let out, which causes the potatoes to become soft.
If you want that crispiness back, just reheat in the oven or on the cooktop.
Moroccan Potatoes Ingredients
To make Moroccan potatoes, you’ll need the following ingredients to serve 2 people:
- Potatoes – 2 medium potatoes (280g/2 cups). You can use any type, with or without skin. Baby potatoes are great too – just use whatever you have already in your pantry.
- Dried Cumin – 1 tsp
- Turmeric – 1 tsp
- Cinnamon – 1 tsp
- Paprika – 1 tsp. Smoked paprika or cayenne pepper work too. Cayenne pepper is better if you want potatoes with more kick
- Garlic – 4 cloves, crushed. Garlic powder can be used as a substitute, or 1 tsp of garlic powder
- Extra virgin olive oil – 1 tbsp
- Fresh cilantro (coriander) – small handful (8g/⅛ cup)
Step-By-Step Instructions (With Photos)
Step 1 – Preheat the oven to 425°F (220°C). Add the cumin, turmeric, cinnamon, paprika and olive oil to a mixing bowl.
Step 2 – Crush the garlic, add to the bowl and mix the spices and oil together.
Step 3- Wash and peel the potatoes (optional), then cut them into small chunks (approximately 1-2 inches).
Step 4 – Rub each potato chunk into the mixture, then add to a baking tray. You can also pour the mixture straight onto the potatoes too.
Step 5 – Roast the potatoes for 25 minutes at 425°F (220°C), using a spatula or spoon to turn them over half way through. While cooking, cut the cilantro (coriander) into small pieces. Once the potatoes are cooked, add the cilantro along with a pinch of salt and pepper.
Extra Notes on Cooking Moroccan Potatoes
- You can leave the skin on the potatoes if you prefer the taste or want to save time. Just be sure to wash them first.
- Harissa paste can be an excellent additional spice to add to the potatoes if you want some extra kick and flavor. Harissa paste contains roasted pepper, garlic, caraway and coriander seeds.
- You might see some recipes partly boiling the potatoes first. In our experience, this just adds time. It’s far easier and quicker to simply roast the potatoes.
- 4 medium potatoes (4 cups/560g)
- 1 tsp dried cumin
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp paprika
- 4 garlic cloves
- 1 tbsp extra virgin olive oil
- Small hundful fresh cilanto (8g/⅛ cup)
1. Preheat the oven to 425°F (220°C). Crush the garlic, add the garlic, cumin, turmeric, cinnamon, paprika and olive oil to a mixing bowl and mix together.
2. Wash and peel the potatoes (optional), then cut them into small chunks (approximately 1-2 inches). Rub each potato chunk into the mixture, then add to a baking tray.
3. Roast the potatoes for 25 minutes, turning them over half way through. Meanwhile cut the cilantro into small pieces.
4. Once the potatoes are cooked, add the cilantro along with a pinch of salt and pepper.
You don't need to peel the potatoes if you prefer potatoes with the skin on.
Amount Per Serving Calories 230Total Fat 7.7gSaturated Fat 1.1gCholesterol 0mgSodium 16mgmgCarbohydrates 38gFiber 6.6gSugar 2.7gProtein 4.4g