These crispy Moroccan roasted potatoes are golden and crunchy on the outside, soft and fluffy on the inside, and seasoned with a savory olive tapenade made with sun-dried tomatoes, capers, Parmesan, garlic, and fresh lemon juice. Parboiling the potatoes before roasting is the secret to getting that perfectly tender center and crispy exterior.
"This was amazing! I left out the capers and added more olives and sun-dried tomatoes. I also raised the temperature to 375 to 400. Really a hit! I will make this again!"
★★★★★- Marti
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🔍 Quick Look: Moroccan Crispy Roasted Potatoes
⏱️ Prep Time: 10 minutes
🕒 Cook Time: 50 minutes
👥 Servings: 8
📊 Calories: 244 per serving
🥔 Main Ingredients: Potatoes, sun-dried tomatoes, green olives, capers, Parmesan, garlic, lemon juice, olive oil
⭐ Difficulty: Easy
❤️ You'll Love It Because: Crispy edges, creamy centers, and a savory, briny olive tapenade.
A Note from my Kitchen
For years, I could never get crispy roasted potatoes just right. If I cut them too thick, the outside would turn beautifully crisp while the inside was still undercooked. If I cut them too thin, I'd get crispy edges but a dry, leathery center. Then I learned the simple trick of parboiling the potatoes first, and it was a game changer.
Parboiling partially cooks the center of the potatoes before they go in the oven, helping create that perfect combination of a soft, fluffy center and crispy exterior. After draining, I let the potatoes steam-dry for a few minutes before cutting and roasting them. Removing that excess surface moisture also helps them crisp beautifully in the oven.
The sun-dried tomato and olive tapenade is what makes these potatoes special. It's salty, savory, briny, and loaded with tons of flavor. Best of all, you can quickly make it in the food processor or blender.
One important tip: don't add the tapenade at the beginning! I toss it with the potatoes about halfway through roasting. Adding it in too soon will cause the fresh garlic to burn before the potatoes are finished roasting. Adding it in later gives the potatoes plenty of time to crisp while keeping all that delicious tapenade flavor.
I hope you love it as much as we do. Enjoy! Xoxo -Katie.
Ingredient Notes and Substitutions
You will need the following ingredients to make these crispy Moroccan roasted potatoes.
- Potatoes- I suggest using Yukon Gold potatoes because they develop a crispy exterior while the centers stay creamy and tender. Russet potatoes also work well, but the centers will be lighter and fluffier than creamy.
- Sun-dried tomatoes- Adds rich, tomato flavor.
- Capers- Adds a salty, briny bite to the tapenade. Drain before adding them to the mixture.
- Green olives- Adds another layer of salty, briny flavor to the tapenade and pairs beautifully with the lemon juice and sun-dried tomatoes. Choose pitted green olives.
- Parmesan cheese- Use fresh Parmesan cheese for best flavor and texture. I do not recommend the shelf-stable grated Parmesan in the unrefrigerated container.
- Garlic- I recommend fresh garlic, but you can use garlic powder.
- Lemon juice- Adds brightness and acidity. Use fresh squeezed lemon juice.
- Olive Oil
How to Make Crispy Moroccan Roasted Potatoes
Follow these simple steps to make crispy Moroccan roasted potatoes.
- Rinse and scrub the potatoes. Place whole potatoes in a large pot of boiling water and parboil for 6-7 minutes.
- Drain the potatoes. Return them to the pot, cover with a lid, and allow them to steam-dry for 3 minutes.
- Make the tapenade. Add the sun-dried tomatoes, capers, green olives, Parmesan cheese, garlic, lemon juice, and olive oil to a food processor or blender. Pulse into a finely chopped tapenade. Set aside.
- Cut each potato into 6 wedge slices. Toss the potato wedges evenly with olive oil and arrange them on a baking sheet, being careful not to overcrowd the pan. Roast at 400 degrees for 25 minutes.
- Remove the potatoes from the oven and toss evenly with the tapenade. Return the potatoes back in the oven and roast an additional 10-15 minutes or until the outside is crispy. Serve immediately.
About the Recipe
This Moroccan potato wedges recipe was featured in my "Tapa Time!" article for City View Magazine, along with my Bacon-Wrapped Dates Stuffed with Manchego, Pomegranate Red Wine Sangria, and Spanish Garlic Shrimp.
These recipes are perfect for creating a fun tapas-style meal at home. Make a few or serve the whole spread when you're entertaining. They're meant for sharing, snacking, and enjoying around the table.
If you make these crispy roasted potatoes, please leave me a comment and tell me how it went. I would love to hear back, and so would my readers.
Also post your picture of your Mediterranean potato wedges on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Crispy Moroccan Roasted Potatoes with Olive Tapenade
Equipment
- food processor
Ingredients
Instructions
- Rinse and scrub the potatoes. Place whole potatoes in a large pot of boiling water and parboil for 6-7 minutes.3 pounds Yukon Gold Potatoes
- Drain the potatoes. Return them to the pot, cover with a lid, and allow them to steam-dry for 3 minutes.
- Make the tapenade. Add the sun-dried tomatoes, capers, green olives, Parmesan cheese, garlic, lemon juice, and olive oil to a food processor or blender. Pulse into a finely chopped tapenade. Set aside.2 tablespoons sun-dried tomatoes in oil, 2 tablespoons capers, 2 tablespoons green olives, 3 tablespoons Parmesan cheese, 1 garlic clove, 2 tablespoons lemon juice, 3 tablespoons olive oil
- Cut each potato into 6 wedge slices. Toss the potato wedges evenly with olive oil and arrange them on a baking sheet, being careful not to overcrowd the pan. Roast at 400 degrees for 25 minutes.3 tablespoons olive oil
- Remove the potatoes from the oven and toss evenly with the tapenade. Return the potatoes back in the oven and roast an additional 10-15 minutes or until the outside is crispy. Serve immediately.
Marti Stewart says
This was amazing! I left out the capers and added more olives and sun-dried tomatoes. I also raised the temperature to 375 to 400. Really a hit! I will make this again!
Renate says
Can I make these potatoes ahead and rewarm in oven?
Katie Crenshaw says
If you did that, they would not be crispy on the outside. If you wanted to prep the potatoes, you can make the tapenade ahead of time and parboil and steam the potatoes. Then refrigerate. Then roast the potatoes when you are preparing to eat. You would have to add roasting time because they are coming from the refrigerator.
Tamara Andersen says
What a clever take on roasted potatoes! I love Moroccan flavors, and tapenade, so this recipe is "right up my alley!"
Platter Talk says
I love this idea for potatoes. Lately, I have have been using for breakfast instead of toast. Your recipe will be a great combo! Thanks,