Moroccan Spiced Potatoes Recipes

MOROCCAN SPICED POTATOES

Moroccan Spiced Potatoes image

A rich Middle Eastern-inspired spice mixture lends layers of flavor to these potatoes.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 15

Ingredients

1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1 1/2 pounds Yukon gold potatoes (about 4 potatoes)
2 tablespoons canola oil
1 small red onion, diced
2 cloves garlic, minced
3/4 cup golden raisins
Juice of 2 lemons
1/3 cup chopped fresh dill
Lemon zest, for garnish
Fresh mint, for garnish

Steps:

In a small bowl, combine the coriander, cumin, salt, turmeric, cinnamon, and paprika; set aside.
Place potatoes in a medium saucepan, cover with water, and bring to a simmer over high heat. Simmer until potatoes are tender, about 20 minutes. Drain, and run under cold water to stop the cooking process. Cut potatoes into 1/2-inch pieces.
Place the wok over high heat. Add 1 tablespoon canola oil; swirl to coat wok, and heat until just starting to smoke. Add the potatoes and reserved spices, and saute, stirring frequently, until potatoes just begin to brown, about 15 minutes. Add the remaining tablespoon of canola oil, red onion, and garlic, and continue to saute, stirring frequently until potatoes are golden, about 8 minutes more. Add the raisins, and stir to combine. Remove from heat; stir in the lemon juice and dill. Serve garnished with lemon zest and mint.

Nutrition Facts : Calories 285 g, Fat 8 g, Fiber 3 g, Protein 5 g, Sodium 549 g

MOROCCAN SPICED ROAST POTATOES

Moroccan Spiced Roast Potatoes image

These potatoes are my favourite kind- crispy, flavourful and delicious! The spice paste here is my Moroccan spice paste with added olive oil but I've copied it out here in full to make the recipe easier to use. Cooking time includes time for the spices to blend. Thanks to a review, here is a suggestion if using a convection oven- cook for 40 minutes total, the first 15 mins at 350F and thereafter turn it up to 400F.

Provided by Shuzbud

Categories Potato

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs potatoes, suitable for roasting
4 fresh garlic cloves
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon cracked black pepper (not ground)
2 teaspoons lemon juice
4 teaspoons olive oil

Steps:

Mince/crush the garlic and set aside in a bowl.
Add the other spice paste ingredients and mix.
Cover and leave for at least an hour before using, for the flavours to blend.
After 30 minutes, preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a slightly higher temperature).
Peel and quarter the potatoes (cut larger potatoes into smaller chunks).
Simmer them in a pan of boiling water for 5-6 minutes.
Drain the potatoes and gently shake them in the pan to roughen the edges (this produces crispy roasties!).
Put the potatoes in a roasting tray. Add the spice paste and toss to coat the potatoes completely.
Bake for 30 minutes, or until done, turning halfway through cooking.
Serve hot and enjoy!

BELLA'S MOROCCAN-SPICED SWEET POTATO SALAD

Bella's Moroccan-Spiced Sweet Potato Salad image

Provided by Rebecca Katz

Categories Salad Side Sauté Vegetarian Dinner Spice Root Vegetable Sweet Potato/Yam Healthy Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 cup finely diced yellow onion
Sea salt
1 teaspoon grated fresh ginger, or 1/2 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
1 pound orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2-inch cubes
1/2 cup water
1/4 cup freshly squeezed orange juice, preferably blood orange juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 teaspoons Grade B maple syrup
12 kalamata olives, cut in half
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup almonds or shelled pistachios, toasted and coarsely chopped

Steps:

Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.

MASHED SWEET POTATOES WITH MOROCCAN SPICES

Mashed Sweet Potatoes with Moroccan Spices image

We mashed sweet potatoes with fat-free Greek yogurt, butter, brown sugar and Moroccan spices for a vegetarian side dish that you'll want to make room for on the Thanksgiving table.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 12

Number Of Ingredients 12

Ingredients

6 medium sweet potatoes, peeled and cut into 1-inch pieces (about 3 lb)
1 1/2 cups Greek Fat Free plain yogurt (from 3 containers, 6 oz each)
1/2 cup unsalted butter, softened
4 tablespoons packed brown sugar
1 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
2 tablespoons finely chopped fresh chives

Steps:

Place sweet potatoes in 4-quart saucepan. Add water to cover. Heat to boiling. Reduce heat; boil gently (simmer) about 12 minutes or until tender.
Drain; return potatoes to pan. Add 1 cup of the Greek yogurt, the butter, 3 tablespoons of the brown sugar, the salt and remaining spices. Mash with potato masher until smooth.
In small bowl, mix remaining 1/2 cup Greek yogurt and remaining 1 tablespoon brown sugar until smooth.
Serve potatoes warm, topped with sweetened yogurt and chives.

Nutrition Facts : Calories 250, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 16 g, TransFat 0 g

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