This Moroccan Roast Potatoes with a Hungarian twist is the most popular side dish in my household. These crunchy and flavorful potatoes are everybody’s favorite. In my house, we called this a special and quick dish that matches with whatever you have in the fridge. With a good salad, meat, chicken, fried cheese, or tofu (for vegetarians and for vegans). These are always good choices.
Now, the original style of the food, Moroccan Roast Potatoes includes Moroccan spices. But today, I will make this recipe Hungarian Style. Pretty much that’s mean, that I will change the spices a bit.
Table of Contents
- 1 What are the Moroccan Spices?
- 2 [Step By Step] How to make the Moroccan Roast Potatoes
- 3 Frequentely Asked Questions about Moroccan Roast Potatoes:
- 4 Moroccan Roasted Potatoes
What are the Moroccan Spices?
First, let’s see the original spices in the Moroccan Cuisine. Some of the popular Moroccan spices include saffron that came from Tiliouine, olive, and mint came from Meknes, while lemons and oranges came from Fez. Some of the common spices were also homegrown like kamoun (cumin), karfa (cinnamon), kharkoum (tumeric), libzar (pepper), skingbir (ginger), tahmira (paprika), sesame seed, anise seed, kasbour (coriander), zaafrane beldi (saffron) and maadnous (parsley).
If you want to make the original Moroccan way, you just have to use the spices from above.
[Step By Step] How to make the Moroccan Roast Potatoes
- Marinade: Mix all the ingredients for the marinade, and let it stay for 30 minutes in the fridge.
3. Heat oven to 425°F. Cut the potatoes approximately into ½ inch. Be sure to cut the potatoes into pieces that are about the same size so they roast evenly.
4. Let the marinade drain down on the strainer and you can put away the left ingredients, and you can use it on for example chicken seasoning. 🙂
5. Add all the ingredients onto the potatoes and mix them.
6. Line the pan with foil, then spread all the potatoes evenly in the pan. Bake them for 25 – 30 minutes or until potatoes are tender and golden brown.
Frequentely Asked Questions about Moroccan Roast Potatoes:
1. Should you boil potatoes before roasting?
You can parboil your potatoes, and making it helps to have a crunchy and crispy crust on the outside. If you don’t parboil it, it’s not the end of the world, still will be delicious and crispy on the bottom.
2. How to reheat roast potatoes?
If you don’t want soggy and cold-in-the-middle potatoes then take a little time to reheat properly. It will be worth it, I’m telling you! Heat your oven to 400 degrees, and cover them in tin foil. You can re-roast them until they’re warm all the way through. (Approximately 15 minutes)
3. Is olive oil or vegetable oil better for roast potatoes?
Both options are good for roasting potatoes. These all give great flavor to the potatoes and have a medium or high smoke point, which means will give you crispy potatoes without the potatoes burning.
4. What should I serve with roasted potatoes?
This recipe is also a good match for the Holiday Season.
Moroccan Roasted Potatoes
- 5 cloves garlic
- 1 tbsp rosemary
- 1 tsp salt
- 3 tbsp olive oil
- 6 large potatoes
- 1½ tbsp paprika
- 1½ tbsp black pepper
- 1½ tbsp garlic powder
- ¾ tbsp salt
- Mix all the ingredients for the marinade, and let it stay for 30 minutes in the fridge.
- Heat oven to 425°F.
- Cut the potatoes approximately into ½ inch. Be sure to cut the potatoes into pieces that are about the same size so they roast evenly.
- Add all the ingredients onto the potatoes and mix them.
- Line the pan with foil, which helps crisp up the potatoes and makes for easy clean-up, then spread all the potatoes evenly in the pan.
- Bake them for 25 – 30 minutes or until potatoes are tender and golden brown.