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Partial Ingredients

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Roasted Moroccan Potatoes

October 23, 2011 by The Partial Ingredients

Since I already tried Moroccan couscous I thought it would be nice to try something different. I decided on roasted potatoes and they turned out very nicely. They went great with the Roasted Moroccan chicken and had very good flavor. The honey mellows and contrasts with the spicy harissa and lemon juice. The honey also caramelizes the potatoes and the result is a crispy, golden outside.  The only downside is that honey has the tendency of sticking to the pan so use a generous amount of olive oil and turn the potatoes every 12-15 minutes or so. To get the potatoes extra crispy on the outside I sometimes turn the oven to the broil setting the last 3 minutes of baking.

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Roasted Moroccan Potatoes

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 300 kcal

Ingredients

  • 4 baking potatoes cut into bite sized pieces
  • olive oil for tossing
  • 1 lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp Harissa
  • 1 tbsp Honey
  • salt and pepper to taste
  • 1 handful parsley chopped (optional)

Instructions

  1. Coat a flat pan in olive oil and spread the potatoes evenly on top. Toss the potatoes in the olive oil.
  2. Spread the harissa, lemon zest, and honey on the potatoes.
  3. Squeeze half of the lemon juice onto the potatoes.
  4. Bake in a 375F oven for 35-45 minutes, until golden brown. Turn after 20 minutes of baking.
  5. Sprinkle with the rest of the lemon juice and toss on the parsley.

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Filed Under: Moroccan, Recipes, Side Dish, Vegetarian Tagged With: Moroccan, Potatoes, Side dish, Vegetarian

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Reader Interactions

Comments

  1. Yum says

    September 19, 2013 at 3:23 PM

    I made this last week along with some cumin-spiced green beans and Moroccan-spiced chicken thighs. The potatoes turned out to be incredibly delicious! I used red potatoes and put on a little more lemon juice, but really, this was a great recipe.

    • The Partial Ingredients says

      November 18, 2013 at 8:42 AM

      I’ve made it with russet and red potatoes as well! Glad it turned out well.

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About Emily

I'm an analyst by day and part time blogger by night living in the Denver area. I'm into everyday style, traveling, soap making and playing drums/vocals in a band. I love spicy food, wide open spaces, beautiful colors and strong coffee. You'll find everyday fashion inspiration, tasty food recipes, and a smattering of whatever I'm into at the moment. Welcome!

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