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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.
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


  • 4 medium sized potatoes
  • ¼ cup sundried tomatoes in oil
  • 4 tbsp capers
  • ¼ cup green olives
  • 1/3 cup Parmesan
  • 2 garlic cloves peeled
  • ½ lemon juiced
  • ½ cup olive oil


  • 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 1/4 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.


Calories: 214kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 271mg | Potassium: 502mg | Fiber: 3g | Vitamin A: 95IU | Vitamin C: 19.6mg | Calcium: 90mg | Iron: 3.8mg