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.
- 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