Moroccan Potato Casserole

Moroccan Potato Casserole

Herbs and spices can dress an ingredient in the most beautiful attire, making it more attractive, giving it more depth, bringing out its properties. This Moroccan potato casserole works as a perfect example of this; while being a favorite staple ingredient potate doesn’t carry any very defining characterstic.


6 cloves garlic
salt to taste
2 tsp paprika
1/2 tsp ground cumin
1/4 tsp ground cayenne pepper
1/2  bunch fresh cilantro
1/2 buch parsley
1 lemon, juiced
3 tbsp red wine vinegar
3 tbsp olive oil
1 1/2 lb red potatoes
1 large red bell pepper
1 yellow bell pepper
1 large green bell pepper
4 stalks celery
1 pound tomatoes,
2 tbsp olive oil


  • Chop the peppers into 1 1/2 inch squares and the celery stalk into 2 inch pieces.
  • Cut the potatoes 1/2 inch thick
  • Cut the tomatoes each into 8 wedges
  • Finely chop the herbs

Preheat oven to 350°F (175°C)

1. Combine garlic, 1/2 tsp salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste.

2. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.

3. In a large bowl, combine potatoes, peppers, and celery. Season with salt and toss with herb sauce.

4. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.

5. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.


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