• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fat Rainbow
  • About
    • Contact
  • Recipes
  • Blog
  • Healthy Snacks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipe Index
  • Blog
  • Free E-Book
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Appetizers » Crispy Moroccan Roasted Potatoes

    Crispy Moroccan Roasted Potatoes

    Published: Jul 30, 2021 · Modified: Jul 30, 2021 by Siri · This post may contain affiliate links

    Sharing is caring!

    83 shares
    • Share
    • Tweet
    • Email
    Jump to Recipe

    Craving for chips while you are on a weight loss regime? These healthy, crispy outside and soft inside Moroccan roasted potatoes flavoured with warm spices and garlic won’t disappoint you. A delicious vegan and gluten-free side dish ready in 30 minutes!

    Moroccan roasted potatoes wedges in a baking paper served in a basket

    I love potatoes anytime and they used to be a daily lunch affair in my childhood. While my family indulged in rich non-vegetarian curries on Sundays I would enjoy my crispy potatoes fry with my dal and rice. I’m sure most of you hardcore meat eaters also cannot imagine life without potatoes.

    It is such a versatile vegetable and tastes divine when roasted, deep-fried or even just plain boiled. Every country has its unique recipe for roasted potatoes, I grew up eating Indian roasted potatoes almost daily and the closest to that I discovered are these healthy Moroccan roasted potatoes.

    Jump to:
    • 👩🏻‍🍳Potatoes for Weight Loss
    • 📋Why this recipe works?
    • 🥘 Key Ingredients
    • 🥔What types of potatoes are the best for roasting?
    • 🔪How to Make Moroccan Roasted Potatoes(step by step)
    • 🍽How to serve?
    • 🍟How to store and reheat roasted potatoes
    • ⭐Expert Tips and FAQ
    • Related Posts
    • Moroccan Roasted Potatoes
    • Notes
    • Nutrition

    👩🏻‍🍳Potatoes for Weight Loss

    Potatoes have got such a bad reputation among weight loss tribes but honestly, I never ditched and happily lost 13 kgs. the way you cook potatoes is the key when you are following a weight loss diet, Potatoes are very rich in Vitamin C and makes me feel full for longer and most importantly satisfy me mentally.

    I have made these Moroccan roasted potatoes using a cooking spray which means I would have hardly used less than ½ tablespoon of oil.

    potatoes are both rich in Vitamin C, which is essential for boosting immunity.  also, they are great sources of healthy carbohydrates, protein and fibre.A 100 gm portion of white potatoes contains 77 calories, 2 gm of protein and 2 gm of fibre, according to data by the United States Department of Agriculture

    📋Why this recipe works?

    I’ll admit that it took me quite a few tries to perfect this Moroccan roasted potatoes recipe. 

    • I have tested this recipe at least 5 times and gathered all tips that give you perfect crispy outside and soft inside roasted potatoes.
    • the key to getting the perfect crispy layer and well-cooked roasted potatoes is to parboil the potatoes before roasting them. Trust me, you have very little chance of failing at this recipe.
    • This method yields roasted potatoes that are beautifully golden on the outside and pillowy-tender on the inside. All without the use of tons of oil!
    • Moreover they are made with less than 1 tablespoon of oil

    🥘 Key Ingredients

    ingredients for Moroccan roasted potatoes recipe, potatoes, spices, garlic, cooking spray, cilantro

    Potatoes: Choose any variety you like honestly but if you want a specific guide please check below I have gone with Albert Bartlett Potatoes that we here in the UK markets.

    Garlic: An essential and key ingredient for making Moroccan potatoes. try to use fresh garlic if possible.

    Spices: So the star of the recipe is the blend of these Moroccan spices. you would need turmeric, cumin powder, coriander powder, freshly ground black pepper, cinnamon powder, garlic powder(if no fresh garlic available), smoked paprika or red chilli powder, chilli flakes, salt.

    Fat: the essential for making any roasted or fried potatoes. the traditional Moroccan roasted potatoes recipe calls for a decent amount of olive oil but I’m using a cooking spray that is more than enough to get crispy roasted ones.

    Cilantro: Fresh and tender chopped coriander at the end makes every dish aromatic, don’t skip this if you can tolerate the smell.

    🥔What types of potatoes are the best for roasting?

    There are literally millions of varieties to choose from however for a great choice of roasting, you will need good floury types with less skin. this will ensure the heat is passing through evenly and have a buttery soft texture inside and crispy crust. this great roasting guide will give you more ideas, I bet.

    roasted potatoes on on baking tray

    🔪How to Make Moroccan Roasted Potatoes(step by step)

    Preparing potatoes

    Cutting potatoes evenly is the key to get them perfectly roasted, otherwise, they will remain uncooked inside.

    Step 1: Wash the potatoes well in running water to remove any dirt. Peeling potatoes is optional, in fact, I love the skin on fries but this time I peeled the skin.

    Step 2: Cut each potato in half

    step 3: Cube them further into bite-sized chunks as shown below.

    Step 4 I have also made wedges, cut the potatoes lengthwise and split them into finger length wedges.

    step by step collage for cutting potatoes into cubes and wedges

    Parboiling potatoes

    This is the key step to make perfectly golden-crusted and soft inside Moroccan roasted potatoes or any kind of roasted potatoes.

    Step 5: Heat a thick bottomed pan and bring water to a rolling boil. then add the cut potatoes, parboil them for roughly 4-5 minutes, they should be still firm while the inner is cooked a little soft. Ensure you are not boiling them too much else the potatoes will be broken and even mashed before you can roast them!

    Step 6: Test the parboiled potatoes by inserting a fork in the middle, the centre should be soft enough for the fork and still a little bit firm such that the potato is not being broken into two pieces.

    Step 7: Repeat the above for cubed potatoes as well, please note that the cubes get boiled quickly so take care of not boiling them too much.

    Steam Drying potatoes

    Step 8 : Once the parboiling is done, drain the potatoes to remove all excess water and allow them to dry in their own steam, this ensures the potatoes are softer and tender perfectly geared for roasting.

    step by step instructions  collage for parboiling and testing potatoes

    Coating potatoes with spices

    Step 9: Take the steam dried potatoes into a wide plate, make sure they are not overcrowded else they will easily break.

    Step 10: Spray the potatoes generously with cooking spray or add ½ tablespoon of olive oil to coat the potatoes.

    Step 11: Add the Moroccan spices to the oil-coated potatoes. Optionally you could blend the spices ahead too to make sure they are uniformly getting mixed.

    Step 12: Rub the spices into the oil-coated potatoes ensuring all the pieces are coated generously.

    step by step instructions  collage for coating the potatoes with Moroccan spices and oil, arranging them in baking the potatoes

    ⏲️ Baking roasted potatoes

    Pre-heat the oven to its maximum temperature for at least 15 minutes before proceeding to roast the potatoes

    Step 13: Line a baking tray with parchment paper and spray cooking oil, this optional step ensures the potatoes crust is not getting stuck to the paper.

    Step 14: Spread the Moroccan spice coated potatoes evenly on the tray and spray with cooking oil again. If not using cooking spray, add few drops of oil optionally. Bake them for at least 15 minutes at 190 degrees celsius by flipping them in between.

    Mince a clove of garlic and add to the roasted potatoes and bake further for 10 more minutes.

    Allow them to cook a little bit and sprinkle loads of chopped (pat dry) coriander.

    Always check in between while roasting as oven temperatures and cooking vary with different types. you should be able to understand what stage they are in after 15 minutes.

    moroccan spiced potato wedges in a baking pape

    🍽How to serve?

    these spicy roasted potatoes can be eaten on their own or served with

    🍔Burgers

    🥪Sndwiches

    🍛Rice and Dal

    or anywhere you serve roast potatoes🍠

    🍟How to store and reheat roasted potatoes

    I doubt if you get a chance to store these golden roasted potatoes but in case you need to,

    make sure you are just wrapping them in baking paper or cover the container with baking paper or foil.

    when you are ready just roast them in a pre-heated oven again for 5 minutes, viola, the soft chips will become golden-crusted again!

    ⭐Expert Tips and FAQ

    Can I skip parboiling?

    Well, you can but If you skip, the centre will not be cooked uniformly and soft. the centre will remain a bit uncooked and also takes a longer time to cook, no guarantee for crispy outer crust.

    Can I use any kind of other spices?

    Yes, this method works for simple salt and pepper chips, rosemary etc. make sure the minced garlic is not added initially else you will have to eat burnt garlic.

    Can I use any kind of oil or cooking spray?

    Olive and sunflower oils work best for roasting. the combination of these oils with roasted spices is simply the best.

    Can I freeze the roasted potatoes?

    Why not! After you coat the potatoes with oil and spices, gently pack them in a freezer friendly bag and store up to a month, when you are ready to bake, follow the same procedure except you may need more time

    Can you see the golden crust? Yes, I’m obsessed.

    a hand holding crispy crusted potato wedge

    Hungry for more? Browse my recipe index here for healthy breakfasts and much more. Signup for newsletter to get a free weight loss snack book.

    Related Posts

    • Baked Pumpkin Chips
    • Aratikaya Fry | Raw Banana Fry
    • Crispy Baked Masala Fries
    • Baked Paneer Cutlet

    Moroccan Roasted Potatoes

    Siri
    Crispy moroccan roasted potatoes made using warm spice blend and with less oil, A simple side that goes well with burgers, sandwiches, rice or makes an excellent appetizer.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Course Appetizer, Side Dish, Snack
    Cuisine Indian, Moroccan
    Servings 3
    Calories 195 kcal

    Equipment

    • Baking Tray
    • Oven
    • Spatula

    Ingredients
      

    • 600 grams potatoes
    • ½ tablespoon olive oil
    • 5 cooking spray
    • ½ teaspoon cumin powder
    • ½ teaspoon coriander powder
    • ½ teaspoon paprika
    • ¼ teaspoon ground cinamon
    • ½ teaspoon ground pepper
    • ½ teaspoon garlic powder
    • 1 clove garlic
    • ¼ teaspoon red chilli flakes
    • Salt to taste

    Instructions
     

    Preparing the potatoes

    • Wash the potatoes well in running water to remove any dirt. If you prefer, peel the potatoes else leave the skin on
    • If making cubes, Cut each potato in half horizontally and cube them further into bite-sized chunks.
      If making wedges, cut the potato lenghtwise further cut into them into finger lenght thick wedges.

    Parboiling Potatoes

    • Heat a thick bottomed pan and bring water to a rolling boil. Add a pinch of salt then add the cut potatoes, parboil them for roughly 4-5 minutes, they should be still firm while the inner is cooked a little soft.
    • Test the parboiled potatoes by inserting a fork in the middle, the centre should be soft enough for the fork and still a little bit firm such that the potato is not being broken into two pieces.

    Steam Drying potatoes

    • Once the parboiling is done, drain the potatoes to remove all excess water and allow them to dry in their own steam, this ensures the potatoes are softer and tender perfectly geared for roasting.

    Coating potatoes with spices

    • Take the steam dried potatoes into a wide plate, make sure they are not overcrowded else they will easily break.
    • Spray the potatoes generously with cooking spray or add ½-1 tablespoon of olive oil to coat the potatoes.
    • Add the Moroccan spices to the oil-coated potatoes. Optionally you could blend the spices ahead too to make sure they are uniformly getting mixed.
    • Rub the spices into the oil-coated potatoes ensuring all the pieces are coated generously.

    Baking roasted potatoes

    • Pre-heat the oven to its maximum temperature for at least 15 minutes before proceeding to roast the potatoes
    • Line a baking tray with parchment paper and spray cooking oil, this optional step ensures the potatoes crust is not getting stuck to the paper.
    • Spread the Moroccan spice coated potatoes evenly on the tray and spray with cooking oil again. If not using cooking spray, add few drops of oil optionally.
    • Bake them for at least 15 minutes at 190 degrees celsius by flipping them in between.Always check in between while roasting as oven temperatures and cooking vary with different types. you should be able to understand what stage they are in after 15 minutes.
    • Mince a clove of garlic and add to the roasted potatoes and bake further for 10 more minutes.
    • Once you take the potatoes out of the oven, sprinkle loads of chopped (pat dry) coriander.

    Notes

    1. Choose floury type potatoes with think skin to ensure you get a soft interior and crispy crust.
    2. Do not skill the parboiling part, else the chips will be undercooked.
    3. If you use fresh garlic, you can skip garlic powder but I added both. add garlic only at the end to make sure you are not eating burnt pieces.
    4. If using cooking spray, make sure you use it moderately say 6 to 7 sprays.
    5. For freezing, once you coat the potatoes with spices, gently pack them in a freezer friendly bag and store them up to a month, when you are ready to bake, follow the same procedure except you may need more time.
    Tried this recipe?Mention @fatrainbowgirl or tag #fatrainbowcooks!

    Nutrition

    Calories: 195kcalCarbohydrates: 37gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 17mgPotassium: 872mgFiber: 5gSugar: 2gVitamin A: 85IUVitamin C: 41mgCalcium: 34mgIron: 2mg
    Keyword baking, potatoes, roasted potatoes
    DID YOU MAKE THIS RECIPE? I love hearing how you went with my recipes! Tag me on Instagram @fatrainbowgirl or tag #fatrainbowcooks!

    Hello there, I’m Siri, love food shopping more than perfumes or dresses. At one point I lost control of myself and ate my way until I was near obese. Now, am here to write about my experiences in maintaining a healthy, balanced body and mind. Remember, the best lessons are always from failed people.

    Learn more about me →

    « Gummadikaya Pulusu(Indian Pumpkin Stew)
    Lemon Blueberry Oatmeal Muffins »

    Sharing is caring!

    83 shares
    • Share
    • Tweet
    • Email

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey there!

    Hi, Am Siri I love food shopping more than perfumes or dresses. At one point I lost control on myself and ate my way until I was near obese. Now, am here to write my experiences on maintaining a healthy, balanced body and mind. Remember, the best lessons are always from failed people. Read More…

    New Recipes

    Vegetarain Protein Pulao

    Instant Pot Dal Palak(Spinach Dal)

    Instant Pot Vegetable Barley Soup

    Roasted Plums with Cottage Cheese

    Baked Pumpkin Chips

    Rice Bran Juice | Thavudu Juice

    Follow me for latest!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Don’t Miss These!

    Methi Paneer Bhurji

    Andhra Gongura Pappu |Sorrel Leaves Dal

    Creamy Instant Pot Millet Porridge

    Healthy Paneer Popcorn{Baked+Oil-free}

    Categories

    Trending

    Indian Tamarind Sauce | Tamarind Chutney

    barley-egg-fried-rice

    Egg Fried Barley | Barley Egg Fried Rice

    cooked barley on a plate

    Instant Pot Barley(Pearl and Hulled)

    Crispy Baked Masala Fries

    Appetizers

    Aratikaya Fry | Raw Banana Fry

    Baked Paneer Cutlet

    Vegan Spinach Lentil Meatballs

    Breakfast

    Egg Keema | Anda Keema Masala

    Banana Oatmeal Breakfast Cookies

    Lemon Blueberry Oatmeal Muffins

    Brunch

    a bowl of mushroom fried rice with chopsticks

    Mushroom Fried Rice

    Healthy Fried Rice for Weight Loss

    Healthy Instant Pot Mushroom Risotto

    One pot vegetarian protein pulao made with easy kitchen stapes ideal for a week day quick meal. Perfect for family dinners and can be made in less than 30 minutes, vegan and high protein meal! Each serving has approx 19g of protein! As a vegetarian i always struggle to hit my protein goals , don’t…

    Read More

    Footer

    ↑ back to top

    More Info

    • Privacy Policy

    Fat Rainbow

    • Work with Me
    • About

    Need help?

    • Contact

    fatrainbow is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to you.

    COPYRIGHT© 2021 FAT RAINBOW

    83 shares