Moroccan Roasted Potatoes Recipe

Ash Tyrrell

Moroccan Roasted Potatoes Recipe

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.

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Prep Time 5

Cook Time 30

Servings: 5

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.