Moroccan Potato Tagine

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With fragrant spices, vibrant color, and slow-cooked depth of flavor, this easy Moroccan Potato Tagine is everything that makes Moroccan cuisine extraordinary. It's comforting yet bold, simple yet rich, and perfect as a vegan meal or side dish with chicken, fish, or lamb.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Side Dishes - Potatoes

Cuisine: Moroccan / North African

Diet: Gluten Free, Low Fat, Vegan, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1/4 cup olive oil
1 tablespoon harissa paste
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
4 medium Yukon gold potatoes (1 pound)
1/2 large onion sliced
6 large cloves garlic sliced
3 large plum tomatoes (3/4 pound) sliced
2 medium carrots thinly sliced diagonally
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup vegetable broth
2 tablespoons chopped cilantro

Instructions

Preheat oven to 350 degrees.
In a small bowl, combine the olive oil, harissa paste, coriander, cumin, ginger, and turmeric.
Slice the potatoes and toss with the harissa paste and spice combination.
Place half the onions in a 10-inch round baking dish.
Arrange half the potatoes over the onions, followed by half the garlic.
Arrange half the tomato slices over the potatoes and garlic, followed by half the carrot slices.
Sprinkle with half the salt and freshly ground black pepper to taste.
Repeat the layers with onions, potatoes, garlic, tomatoes and carrots. Sprinkle with remaining salt and black pepper to taste.
Drizzle with any remaining olive oil, harissa, and spice combination left in the bowl from the potatoes.
Carefully spoon the vegetable broth in and around the vegetables without rinsing off the olive oil/harissa paste/spice combination.
Cover securely with aluminum foil. Bake for 1 1/2 hours or until potatoes are tender.
Let stand covered for 10 minutes. Garnish with chopped cilantro and serve.

Notes

SUBSTITUTIONS:

Red potatoes will also work.
If you don't mind this potato tagine recipe not being vegan, you can use chicken broth.

TIP:

Saffron is expensive, but add a pinch for even more authentic Moroccan flavor if you have it.

MAKE AHEAD:

The vegetables can be prepped beforehand (keep the potatoes in water so they don't discolor), and the olive oil combination can be blended (refrigerate because of the harissa paste). Let the olive oil blend come to room temperature.

Nutrition