Name: Moroccan Roasted Potatoes Recipe
Prep time: 5 min
Cook time: 30 min
Ingredients: 1 kg potatoes; Juice of 1 lemon; 3-4 tablespoons olive oil – for crispness and flavor. Extra virgin olive oil works lovely; 2 teaspoons of garlic powder – gives a mellow garlic flavor. Alternatively you could use fresh minced garlic if you prefer more texture; 1 teaspoon cumin powder – this spice brings a smoky‐earthy base. If possible; 1 teaspoon paprika – for color and gentle warmth. Smoked paprika can add even more character if you like that smokey touch.; ½ teaspoon ground black pepper – for subtle heat. Freshly ground is always best.; 2 cubes vegetable bouillon – these boost the savory depth; Salt to taste – essential for flavor balance. Adjust carefully.; Chopped cilantro for garnish – fresh herbs brighten everything at the end.

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Moroccan Roasted Potatoes Recipe | Crispy Spiced Side Dish

I just tried a Moroccan roasted potatoes recipe that really impressed me — the spices, the crisp edges, the tender inside — it’s one of those side dishes I can’t stop talking about.

When I roast potatoes with those warm Moroccan flavors, everything changes: simple becomes special. I made this for a family dinner, and even people who don’t like fancy spices asked for seconds.

Every bite felt comforting and lively at once. If you love potatoes and enjoy bold flavor, you might also enjoy these cheesy scalloped potatoes with caramelized onions recipe for another irresistible potato side.

Ingredients Section

Here are the ingredients I used in this recipe, with tips on why each matters and suggestions to get the best result:

1 kg potatoes (about 7 medium potatoes) – I prefer regular potatoes that roast well. Waxy or all-purpose types work better than very floury ones so they don’t fall apart.
Juice of 1 lemon (≈ 4-5 tablespoons) – adds a bright, zesty note that balances the richness. Fresh juice always gives more punch than bottled.
3-4 tablespoons olive oil – for crispness and flavor. Extra virgin olive oil works lovely, but lighter olive oil is okay if you’re watching price or flavor intensity.
2 teaspoons of garlic powder – gives a mellow garlic flavor. Alternatively you could use fresh minced garlic if you prefer more texture, but garlic powder spreads more evenly during roasting.
1 teaspoon cumin powder – this spice brings a smoky‐earthy base. If possible, grind cumin seeds fresh (toast them lightly first) for deeper aroma.
1 teaspoon paprika – for color and gentle warmth. Smoked paprika can add even more character if you like that smokey touch.
½ teaspoon ground black pepper – for subtle heat. Freshly ground is always best.
2 cubes vegetable bouillon – these boost the savory depth (“umami”) in a way plain salt cannot. Dissolving them helps coat the potatoes uniformly.
Salt to taste – essential for flavor balance. Adjust carefully.
Chopped cilantro for garnish – fresh herbs brighten everything at the end.

Note: serves several (this recipe yields about 5 servings)

Variations

If you want to tweak this recipe, here are some alternative ideas so it fits your dietary preferences or flavor mood:

For dairy-free: this recipe already is dairy-free, so no changes needed.
For low-sodium: use low-salt bouillon cubes or reduce the amount of bouillon and rely more on herbs and lemon juice.
For more heat/spice: add 1-2 teaspoons of harissa paste (as I have done sometimes) or a pinch of cayenne pepper.
For smoky flavor: use smoked paprika rather than sweet or regular paprika.
For more herbal fragrance: toss in chopped rosemary or thyme toward the end.
If you prefer skin on potatoes: leave the skin — it gives texture, nutrients, and a more rustic appeal.

Cooking Time

Here’s how long each part takes:

Prep Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes

Equipment you need

Here are the tools I used and what I needed them for:

Large mixing bowl – to combine potatoes and spices evenly.
Baking tray – where the potatoes roast. A tray with sides helps catch drippings.
Oven – must be pre-heated so potatoes start roasting immediately rather than steaming.

How to Make Moroccan Roasted Potatoes Recipe Name?

Here are the steps I followed. Each section explains three lines of what I did.

Prepare the potatoes and spice mix

First, I washed, peeled, and cut the potatoes into bite-sized cubes so they all roast evenly. Then in a bowl I mixed olive oil, lemon juice, garlic powder, cumin, paprika, black pepper, salt, and veg bouillon. I made sure the bouillon cubes dissolved properly so the flavor was spread uniformly.

Coat and arrange

Next, I added the potato cubes to that spice and oil mix, tossing so every piece was well coated. I laid them out in a single layer on a baking tray lined with a baking sheet, making sure none were overlapping so they crisp up well. Midway through roasting I stirred them once so both sides get golden.

Roast and garnish

Then I roasted in a preheated oven at about 200 °C (≈ 400 °F) for around 30 minutes, until the potatoes were tender inside and nicely golden outside. After taking them out, I let them cool a little before garnishing — I sprinkled chopped cilantro for freshness. Finally, I served it while it was still hot, so the edges stayed crispy.

Additional Tips for Making this Recipe Better

From my own kitchen trials, here are some tweaks that improve the final dish:

I always cut the potato cubes a bit larger than bite-size because they shrink during roasting.
I leave the skin on sometimes — it adds texture and nutrients, and I don’t have to waste the peel.
If I want extra flavor, I’ll add a spoon of harissa or smoked paprika for a smoky spicy kick.
I make sure the tray has space; crowded potatoes steam instead of roast.

How to Serve Moroccan Roasted Potatoes Recipe Name?

Here’s how I like to present and enjoy these potatoes:

As a side dish: Serve alongside grilled proteins (chicken, fish, tofu) or tagines.
In wraps or pita: Use them inside flatbread with salad greens and yogurt sauce or tahini.
In bowls or salads: Toss hot roasted potatoes into a salad for a warm contrast with fresh greens, tomatoes, cucumbers.
Garnishes: I often finish with chopped cilantro and a sprinkle of flaky sea salt, maybe a wedge of lemon on the side, for color and brightness.

Nutritional Information

Here are the basic nutrition numbers based on what I calculated for the recipe:

Calories: ~237 kcal per serving
Protein: ~4 g
Carbohydrates: ~36 g
Fat: ~9 g

Make Ahead and Storage

Here’s how I handle storing, reheating, and how long this keeps:

Storage guidelines: After cooling, I store leftover roasted potatoes in an airtight container in the fridge. They stay good for about 4 days.

Freezing: I spread cooled potatoes in one layer on a tray, freeze them a few hours, then transfer to freezer-safe bags. They can be frozen for up to 6 months.

Reheating: To restore crispness, I spread them single-layer on a baking tray, cover loosely with foil, then roast in a preheated oven (~200 °C / 400 °F) for ~15 minutes until heated through.

You can mix and match these tweaks depending on what’s in your pantry or pair them with other ideas from the site’s lunch recipes section for a full meal plan.

Why You’ll Love This Recipe?

Here are several reasons I keep making this over and over:

It’s very easy to prepare — only simple steps, minimal fuss, but big flavor.
Versatile — works with many potato types, skin on or off, and you can adapt heat and herbs.
Fits many diets — it’s vegan, gluten-free, and you can make it low sodium or add your favorite spice.
Bold flavor without heaviness — the lemon, spices, and herbs give brightness so it never feels boring.
Impressive side dish — people think you spent more effort than you did; it pairs with lots of mains.

Ash Tyrrell