Tasty Thursday - Crispy Roasted Moroccan Potatoes

Coming up with the side dishes has always been a struggle for me.  I get bored with the same old stuff and run out of new ideas.  I can't be the only one, right?

This recipe came from Pinterest, of course.  Moroccan food typically has a lot of spices, and isn't always hot spicy.  I prefer for my food to be flavor spicy, not hot spicy.  I hope that makes sense.  

The recipe also comes with instructions to make these in the air fryer!  I've been using mine even more and it's fabulous!  One thing that's great, that it's easier to make food in there instead of heating the. entire oven up.  

Moroccan Crispy Roasted Potatoes

  • 2 lbs /1 kg potatoes peeled and quartered
  • Juice of 1 large lemon
  • ⅓ cup Extra Virgin Olive Oil
  • 5 cloves of garlic, minced
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon black pepper
  • 1 teaspoon of salt
  • ½ teaspoon Vegeta chicken or vegetable stock powder
  • *if you want it spicy, add 2 teaspoons of Harissa paste


Moroccan Potatoes Preparation

  • 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.

Oven Roasted Potatoes

  • Preheat the oven to 375°F

  • 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 400°F and continue to roast until crispy and golden brown. (about 15 more minutes)

Air Fryer Crispy Potatoes

  • Preheat Air Fryer to 400°F

  • Place the potatoes, one or two layers deep maximum in the air fryer.

  • Air Fry for about 20 minutes. At around 10 minutes of cooking, toss the potatoes so they turn over to ensure they are crispy all over.

I know two pounds of potatoes sounds like a lot, so do what I did, cut it down to half.   Perfect size for us now.  The flavor was very good.  To us, we didn't even need the salt.  

Also love the fact that I pretty much have everthing on hand.  A pet peeve of mine is having to purchase something for just a single recipe.  Especially if you end up not liking the recipe.  Then you are really stuck.  

But, we all liked this recipe and would definitely make it again.

You can view the original recipe here:  petersfoodadventures.com

Until next time...Stampin' Always,

Cheryl, HomeStyle Stamper