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    Home » Recipes » Appetizer Recipes

    Moroccan-Style Roasted Potatoes-Crispy Roasted Potatoes

    April 2, 2016 Updated: January 28, 2020 By Katie Crenshaw 4 Comments

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    These Moroccan-Style Crispy Roasted Potatoes have a sweet and soft inside with a savory, salty crunch on the outside.

    Moroccan-Style Roasted Potatoes

    Moroccan-Style Roasted Potatoes

    The trick to preparing crispy roasted potatoes flawlessly is parboiling, steaming, and then roasting them. After taking your first bite, you will quickly discover the extra steps are worth the additional effort.

    Crispy Roasted Potatoes

    For years I could never get my crispy roasted potatoes just right.  If I cut them thick, the outside would cook to a beautiful crisp, but the inside would often be underdone or hard. If I cut them thin; cooking them to a crisp on the outside led to a dry, leathery center. And then I learned the nifty trick of parboiling and all my potato wedges became masterpieces.

    Crispy Roasted Potatoes

    Moroccan-Style Roasted Potatoes

    Parboiling

    Parboiling allows the center to cook just a bit. Then when you roast them, the center will be perfectly soft when the outside crisps. Steaming them to cool down before slicing them retains the moisture inside the potato so they don't dry out when you cut them to roast. Result: PERFECTION!

    The sundried tomato tapenade adds a tasty, salty, rustic flavor that really liven up the crispy roasted potato. The tapenade is simple to make. Just throw the ingredients into a blender and BAM! You have an amazing tapenade.

    sun dried tomato tapenade

    However, you want to add the tapenade about half way into the cooking. If you add it too soon, the garlic will burn and the amazing tapenade will turn into a burnt, smoky, not so great tapenade…..

    Moroccan-Style Roasted Potatoes

    This Moroccan-Style Potato Wedges recipe was included in my "Tapa Time!" article for City View Magazine along with Bacon Wrapped Dates Stuffed with Manchego, Mussels with Sofrito, Pomegranate Red Wine Sangria, and Spanish Garlic Shrimp. These easy Tapas recipes are incredible! Just try them. You will thank me for it!

     Crispy Roasted Potatoes

    Moroccan-Style Roasted Potatoes-Crispy Roasted Potatoes

    These Moroccan-Style Roasted Potatoes have a sweet & soft inside with a savory, salty crunch on the outside. The trick to preparing is parboiling & steaming. The result is crispy roasted potatoes.
    5 from 2 votes
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    Course: Appetizer, Side Dish
    Cuisine: Greek, Mediterranean, Spanish
    Prep Time: 10 minutes
    Cook Time: 52 minutes
    Total Time: 1 hour 2 minutes
    Servings: 8
    Calories: 214kcal
    Author: Katie Crenshaw

    Ingredients

    • 4 medium sized potatoes
    • ¼ cup sundried tomatoes in oil
    • 4 tablespoon capers
    • ¼ cup green olives
    • ⅓ cup Parmesan
    • 2 garlic cloves peeled
    • ½ lemon juiced
    • ½ cup olive oil

    Instructions

    • Rinse and clean potatoes.
    • Boil whole potatoes 6 to 7 minutes to parboil them.
    • Remove from heat. Drain pot. Leave potatoes in pot and cover with a lid to steam dry for 3 additional minutes.
    • Place sundried tomatoes, capers, green olives, Parmesan, garlic cloves, lemon and ¼ cup of olive oil in food processor or blender and pulse into a finely chopped tapenade. Set aside.
    • Cut each potato into 6 wedge slices.
    • Evenly coat potato wedges with ¼ cup olive oil for roasting.
    • Roast at 350 for 25 minutes.
    • Take potatoes out of oven and toss evenly in tapenade. Place potatoes back in oven and roast an additional 20 minutes. Serve immediately.

    Nutrition- Nutrition info is based on estimation only.

    Calories: 214kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 271mg | Potassium: 502mg | Fiber: 3g | Sugar: 0g | Vitamin A: 95IU | Vitamin C: 19.6mg | Calcium: 90mg | Iron: 3.8mg
    Tried this recipe? I want to see it!Mention @aForksTale or tag #aForksTale!

    Moroccan-Style Roasted Potatoes

    More Appetizer Recipes

    • Stuffed Jalapeños with Cheese and Ground Beef
    • Cream Cheese Taco Dip
    • Homemade Peach Salsa
    • Tomato Pie Recipe

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      Recipe Rating




    1. Platter Talk

      October 24, 2016 at 12:31 pm

      5 stars
      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,

    2. Tamara Andersen

      February 09, 2018 at 7:08 pm

      5 stars
      What a clever take on roasted potatoes! I love Moroccan flavors, and tapenade, so this recipe is "right up my alley!"

    3. Renate

      March 04, 2022 at 7:41 pm

      Can I make these potatoes ahead and rewarm in oven?

    4. Katie Crenshaw

      March 05, 2022 at 1:33 pm

      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.

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