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Moroccan-Spiced Potato Bake

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PREP TIME
40 min
COOKING TIME
65 min
TOTAL TIME
105 min
SERVINGS
6 servings
Dinner North African
Moroccan-Spiced Potato Bake
Ingredients
  • 6 cloves garlic
  • salt to taste
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper
  • 3/4 cup chopped fresh cilantro
  • 3/4 cup chopped parsley
  • 1 lemon, juiced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 1/2 pounds red potatoes, sliced 1/2 inch thick
  • 1 large red bell pepper, cut into 1 inch pieces
  • 1 yellow bell pepper, cut into 1 1/2 inch squares
  • 1 large green bell pepper, cut into 1 1/2 inch pieces
  • 4 stalks celery, cut into 2 inch pieces
  • 1 pound tomatoes, each cut into 8 wedges
  • 2 tablespoons olive oil
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees Fahrenheit or 175 degrees Celsius.
2
In a food processor bowl, combine minced garlic and a pinch of salt along with paprika, cumin, and a dash of heat from the cayenne pepper. Process until the mixture forms a smooth paste, stopping occasionally to scrape down the sides of the bowl. Add chopped herbs and pulse a few times to achieve a well-blended mixture. Next, add the tangy flavor of lemon juice, vinegar, and 2 to 3 tablespoons of olive oil. Blend until the sauce is smooth.
3
To prepare the main ingredients, combine diced potatoes, sliced peppers, and chopped celery in a large bowl. Add a pinch of salt to taste and toss the mixture with the herb sauce until everything is well coated. Transfer the vegetable mixture to a large, shallow baking dish and scatter sliced tomatoes throughout. Drizzle 1 to 2 tablespoons of oil over the top, covering it with a layer of foil.
4
Bake the dish in the preheated oven for 35 minutes, then remove the foil and continue baking until the vegetables are tender and cooked through, which should take an additional 20 to 30 minutes. Serve the dish warm.