← Nouns Cooking · Moroccan

Ingredients

• 600 g waxy potatoes, peeled and cut into 2.5 cm cubes
• 4 tbsp Olive oil
• 2 cloves Garlic, crushed
• 1 tbsp Paprika
• 1½ tsp ground cumin
• 1 pinch Cayenne pepper
• 2 tbsp Parsley, chopped
• 2 tbsp Coriander (cilantro), chopped
• 2 tbsp lemon juice
• ¼ Preserved lemon, rind finely chopped
• ½ tsp Salt
• 50 g green or purple olives (optional)

Method

1. Boil the potatoes in salted water for 10–12 min until just tender. Drain and leave in the colander for a few minutes to steam dry.
2. Warm the oil in a wide pan over low heat. Add the garlic, paprika, cumin and cayenne and stir for 1 minute; do not let the paprika burn.
3. Add the potatoes, herbs, lemon juice, preserved lemon and salt and fold gently for 3–4 min until the potatoes are coated and warmed through.
4. Serve warm or at room temperature, scattered with olives.

Tips

• Waxy potatoes keep their shape; floury ones crumble into a rustic mash, which is also good.
• Tossing the potatoes while still warm helps them soak up the dressing.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Cooking With Alia